LACINATO KALE SALAD WITH DRIED CRANBERRIES AND WALNUTS
Another delicious Anna Thomas recipe. It's strongly recommended to use Lacinato kale (also known as dinosaur, black or Tuscan) in this recipe and not standard kale. Also, I tried myzithra cheese in the salad and used very little sea salt.
Provided by COOKGIRl
Categories Greens
Time 30m
Yield 12 cups
Number Of Ingredients 12
Steps:
- Toast the nuts lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Set aside to cool.
- Pour about 1/2 cup boiling water over the cranberries and leave them to soften until you are ready to toss into the salad, at least 15 minutes.
- Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you're aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.
- Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
- Slice the olives off their pits/stones and cut them in slivers. Core and seed the red pepper, quarter it lengthwise and cut it in matchsticks. Toss the olives, nuts and pepper with the kale.
- Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar, sea salt and pepper. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it's needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like.
- This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.
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Willy Bopape
[email protected]This salad is a great way to get your daily dose of vitamins and minerals.
Chris Bishop
[email protected]I love the bright color of this salad. The kale and cranberries really make it pop.
Bishnu Sharma
[email protected]This salad is a great way to use up leftover turkey or chicken. I like to add some shredded turkey or chicken to the salad for extra protein.
Paranjali Bista
[email protected]I've made this salad for several different occasions, and it's always been a hit.
Uzairkhan khan Uzairkhan khan
[email protected]This salad is a great healthy option for a potluck or party.
Abel Kruz
[email protected]I love the dressing for this salad. It's light and tangy, and it really brings out the flavors of the kale and cranberries.
Rahber Balouch
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and crunchy cranberries and walnuts.
Lori Phillips
[email protected]I've made this salad with different types of nuts, and they all work well. I've used walnuts, pecans, and almonds.
Waleed Rana
[email protected]This salad is a great make-ahead dish. You can make it the night before and it will still be delicious the next day.
Siphon Kazi
[email protected]I love the addition of dried cranberries and walnuts to this salad. They add a nice touch of sweetness and crunch.
sha hookz
[email protected]This salad is a great way to use up leftover kale. I usually have some leftover from making kale chips, and this salad is a great way to use it up.
Abaid Abbasi
[email protected]I've made this salad several times, and it's always a success. It's the perfect side dish for a weeknight meal.
John Midam
[email protected]This salad is so easy to make, and it's always a hit with my family and friends.
AlejandroDuron
[email protected]I love the combination of flavors in this salad. The kale is slightly bitter, the cranberries are sweet and tart, and the walnuts add a nice nutty flavor.
Gregorio Dorantes
[email protected]This salad is a great way to get your daily dose of greens. The kale is packed with nutrients, and the cranberries and walnuts add a nice touch of sweetness and crunch.