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.