Kale Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6+ as a side
 
Fresh Kale salad with quick-pickled raisins and hazelnuts
Ingredients
  • Large bunch (or 3) of Lacinato Kale, stems and ribs removed, torn to 1" pieces- enough to fill a large salad bowl.
  • ½ Cup Raisins
  • ⅓ Cup Cider Vinegar
  • ⅓ Cup Apple Cider
  • 1 Tsp Dijon Mustard
  • Salt and Pepper, to taste
  • ½ Cup Toasted Hazelnuts, chopped
Instructions
  1. If it hasn't already been done, remove the stems and ribs from the Kale and place it into a large salad bowl.
  2. Quick-Pickle the raisins: place the cider vinegar, cider, raisins, and a healthy pinch of salt in a microwave proof bowl (or a sauce pan)- heat untll boiling, then remove from heat and allow to marinate for at least 2 hours and as many as a few days.
  3. Drain the liquid off of the raisins; this will form the vinaigrette. Add 1-2 tsp dijon mustard (TEASPOONS. this is NOT a mustard dish, it is here as an emulsifier and flavor enhancer, not as a main component). Whisk in 1-2 tablespoons of olive oil, and add a healthy pinch of salt and pepper.
  4. Taste- is it sweet, yet zippy? Success. Add ½ to ⅔ of the dressing to the Kale; add the raisins and hazelnuts and toss to coat the kale in all of the ingredients.
  5. Allow to sit and marinate at least an hour; taste a leaf at that point and adjust salt, pepper, etc.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=44