Lacinato Kale Salad With Dried Cranberries Cashews Apple And Curried Dressing Recipes

SIMPLE LACINATO KALE SALAD WITH WALNUTS, BACON, AND LEMON DRESSING

Steps:

• In a small bowl whisk together the olive oil, lemon juice, salt, and pepper.
• Pour the dressing over the kale leaves, and using your fingers, rub the dressing into the kale leaves. Make sure to work each of the leaves. Cover and set aside for at least 30 minutes to allow the olive oil and lemon juice to soften the kale.
• When you are ready to serve the salad, heat a tablespoon of cooking oil in a small frying pan on medium heat. Add in the lardons and cook, stirring frequently, until most of the fat has rendered and the lardons are starting to brown. Remove the cooked lardons, leaving the grease in the pan. Add in the walnuts and cook, stirring frequently, until the walnuts are lightly toasted, about 3-5 minutes.
• Pour the hot bacon and walnut mixture, over the softened kale leaves and toss. Toss in the cranberries and parmesan cheese. Serve immediately.

KALE SALAD WITH APPLE AND CRANBERRIES

Steps:

• Combine kale, apple, sunflower seeds, and cranberries in a large bowl.
• Whisk together olive oil, honey, lemon juice, apple cider vinegar, cinnamon, salt, and pepper in a separate bowl. Drizzle vinaigrette over kale and mix with salad by hand, massaging dressing into leaves.
• Cover and refrigerate for at least 1 hour before serving.

LACINATO KALE SALAD WITH DRIED CRANBERRIES AND WALNUTS

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.

LACINATO KALE SALAD WITH DRIED CRANBERRIES, CASHEWS, APPLE AND CURRIED DRESSING

Steps:

• To make salad: Tear the kale leaves away from their tough center rib. Discard the ribs and slice the kale leaves into 1/2-inch-thick ribbons. Toss the kale, cabbage, cashews, cranberries and apple together in a large serving bowl. To make dressing: Combine the apple, vinegar, honey, garlic, curry powder and salt in a blender and blend until smooth. With the blender running and the lid slightly ajar, add the oil in a slow, steady stream. Pour the dressing over the kale mixture and, with clean hands, "massage" the dressing into the salad leaves. Allow the mixture to marinate for 30 minutes before serving to allow kale leaves to wilt and turn tender. Salt and pepper to taste.