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Lacinato Kale Salad With Dried Cranberries and Walnuts Recipe

Lacinato Kale Salad With Dried Cranberries and Walnuts Recipe

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Lacinato Kale Salad With Dried Cranberries and Walnuts

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Ingredients:

Serving

1/2 cup dried cranberries
1/2 lb dinosaur kale (1 large bunch) or 1/2 lb any young kale (1 large bunch)
3 oz arugula (about 4 cups) or 3 oz baby mizuna ( about 4 cups)
1/3 cup kalamata olives or 1/3 cup other cured olive
1/2 cup chopped walnuts or 1/2 cup pine nuts, lightly toasted
1 small red sweet bell pepper
1 tbsp olive oil
1 tbsp walnut oil
2 tbsp aged balsamic vinegar , plus more to taste
sea salt , to taste
fresh ground black pepper , to taste
1/4 lb blue cheese

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.39 Kcal (600 kJ)
Calories from fat	100.13 Kcal
		% Daily Value*
Total Fat	11.13g	17%
Cholesterol	8.5mg	3%
Sodium	227.39mg	9%
Potassium	110.26mg	2%
Total Carbs	7.59g	3%
Sugars	5.2g	21%
Dietary Fiber	1.11g	4%
Protein	4.12g	8%
Vitamin C	13.2mg	22%
Vitamin A	0.3mg	10%
Iron	5.4mg	30%
Calcium	78.5mg	8%

Amount Per 100 g
Calories	238.13 Kcal (997 kJ)
Calories from fat	166.28 Kcal
		% Daily Value*
Total Fat	18.48g	17%
Cholesterol	14.12mg	3%
Sodium	377.63mg	9%
Potassium	183.11mg	2%
Total Carbs	12.6g	3%
Sugars	8.63g	21%
Dietary Fiber	1.84g	4%
Protein	6.84g	8%
Vitamin C	21.9mg	22%
Vitamin A	0.5mg	10%
Iron	9mg	30%
Calcium	130.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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