Massaged Kale Salad with Pine Nuts & Dried Cranberries
By: Sharon Chen
Published: Tuesday, January 16, 2018 - 1:39am

Ingredients




1 bunch of curly kale, stems removed and torn
1 bunch of Lacinto kale, stems removed and torn
Olive oil & Salt
1/3 cup pine nuts
1/3 cup dried cranberries
1/4 cup Parmesan cheese, shaved
Freshly ground black pepper
For the Oregano Lemon Vinaigrette:
2 tablespoons Dijon mustard
1/4 cup lemon juice
3 tablespoons fresh oregano leaves
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1 tablespoon maple syrup
3 cloves garlic
1/3 cup extra virgin olive oil

Preparation

1 Place prepared kale in a large bowl, rinse and drain. Add some olive oil and a pinch of salt and massage kale with both of your hands for about 5 minutes. (This step will help reduce the bitter flavor of the kale. Set aside.) 2 Clean hands. Make the vinaigrette by adding Dijon mustard, lemon juice, oregano leaves, salt, red pepper flakes, maple syrup and garlic in a blender. Blend until smooth, then slowly add extra virgin olive oil, continue blending until well combined. 3 Add pine nuts and dried cranberries into the large bowl with the kale. Pour the vinaigrette over and toss all ingredients together. Transfer the kale salad to a large serving bowl or small bowls for individual servings. 4 Use a vegetable peeler, shave some Parmesan cheese on top and season with freshly ground black pepper. Serve!

About

Massaged kale salad tossed with pine nuts and dried cranberries in a delightful oregano lemon salad dressing and topped with shaved Parmesan cheese.