Kale Salad With Balsamic Dressing
Recipe from: SimplyRecipes
This easy kale salad comes together with dried cranberries, pine nuts, Parmesan, and a balsamic vinaigrette. No need to massage this make-ahead salad—the kale becomes tender as it rests before serving.
Ingredients
- 1/3 cup pine nuts (can substitute slivered almonds)
- 1 pound fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2 to 3 bunches, rinsed and patted dry
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
- 1/4 cup grated Parmesan cheese
Instructions
- I mean it’s hard enough to get people to eat their greens, let alone to try something raw that they would normally only eat cooked.
- When you cook kale, which is what we do usually, the heat from the cooking breaks down the cellular walls, making the kale more tender to eat. In the absence of cooking, you can achieve much the same tenderizing result with a vinaigrette.
- By the way, according to Shirley Corriher in CookWise (a brilliant book for anyone interested in the science of cooking), although vinegar will cause wilting, it’s the oil and the salt that do the most work to wilt a salad.
- Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.
- Right before serving, stir in the grated Parmesan cheese.
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