Wednesday, October 17, 2012

Dinosaur Kale Salad


Adapted and Husband-Tested in Alice’s Kitchen

This recipe was inspired by kale salad served at the fabulous Well-Bred Bakery & Cafe, located in Weaverville, North Carolina.  We recently visited this quaint town while on vacation and had this salad.  It was so good that when we got home, I went on a search for the recipe and this one comes really close!  By “massaging” the kale with the dressing, the kale becomes tender.  My husband really loved this salad and used the leftovers on his wraps!  Yummy!  You can get fresh kale at Lost River Market & Deli, our community-owned grocery store.

1 lb. fresh kale, stems removed, finely chopped (I used Dinosaur kale also known as Lacinato, Tuscan kale, Tuscan cabbage, Italian kale, but any kind of kale would work.)
4 Tablespoons olive oil
1-2 gloves garlic minced (optional)
1 Tablespoons freshly squeezed lemon juice (or juice of one small lemon)
Freshly ground pepper, to taste
1 cup dried cranberries (You could also use golden raisins or even dried currants.)
1 cup almond slivers, toasted (You could substitute other nuts, toasted, like pecans, walnuts, hazelnuts or pine nuts.)
½ cup freshly grated Pecorino Romano cheese (You could use Parmesan or Manchego cheese.)
Kosher salt, to taste

Wash kale and remove stems; finely chop leaves. (I use a food processor.) Place the kale in a large bowl. 

Put the olive oil, lemon juice, garlic (if using) and pepper in a jar.  Place a lid on the jar and shake to blend the ingredients.  Pour over the kale and “massage” the dressing into the kale. 

Add the dried cranberries, toasted almonds, and cheese to the salad and toss.  Taste and add salt, if needed.


3 comments:

Anonymous said...

I've had this salad at Well Bred Bakery, too, Alice. Your version tastes spot-on to my palate! I added a pinch of dried red pepper flakes to the dressing. My rendition also was husband-tested and passed with top marks. The little bit that was left over even tasted good for lunch the next day. A bonus is that you get to feel ultra-virtuous for eating one of the most healthful concoctions imaginable.

Alice said...

I am so happy that you agree about the taste of this salad. When we had the salad at Well Bred Bakery, we ordered it to go and ate it at the pretty little park in the town, which was having a big craft fair on that day. The other bonus (besides feeling ultra-virtuous) is that it's so easy to make. Thanks for writing to let me know.

Sara Gates said...

I discovered this salad through a friend I was visiting in Weaverville in June of 2017. I was so happy to see the recipe since I live in AZ and can't run to the cafe to buy it. Our garden has kale growing and I will be making this very soon -- maybe even today.

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