Wednesday, July 2, 2014

Almond and Cranberry KALE Salad

My roommate and I were sitting enjoying one of those relaxing evenings at his parent's house when I was posed with the question to bring a greens to a get together pre-4th of July. With a new addition of Kale the dog, I thought why not a kale salad of sorts! Add some kale, olive oil, and salt. Base done. Now need a crunch and something sweet, sliced almonds and cranberries. Missing a tangy and punch component, white wine vinegar and garlic. Add your own spin on it with a different type of nut such as walnuts or sunflower seeds if you wanna get crazy! I might even add a sliced Granny Apple tomorrow once I get done with a 11 hour shift and can head over for some pleasant conversation.

Almond and Cranberry KALE Salad

  • 1 bunch kale, finely sliced
  • 3 Tablespoons olive oil, divided
  • 2 shallots, finely chopped
  • 1 small sweet onion, finely chopped
  • 3-4 garlic cloves, minced
  • 1 cup dried cranberries
  • 1/2 Tablespoon lemon juice
  • 2-3 Tablespoons white wine vinegar
  • salt and pepper to taste (I always use Kosher salt with kale)
  • I will also add blue cheese when serving and sliced Granny Apple

Wash the kale and chop finely, first cutting of the stems and discarding. In a bowl, place the kale and add 1 tablespoon olive oil and salt. Massage olive oil into the kale until all the kale is covered with oil. Next, pour 2 tablespoons olive oil into a sauce pan on medium heat. Add shallots and sweet onion, stirring consistently for 3-4 minutes. Add garlic and cook for 1 minute. Next, stir in cranberries, white wine vinegar, lemon juice, and pepper. Remove sauce pan from heat and mix with kale. Sprinkle almonds and preferred cheese selection right before serving.

Remember, don't get bored with your greens! Go have some fun with them by trying a simple and light approach to flavoring.


P.S.- Enjoy your Kale pic of the week.

Steely wants to know when Kale will go away ;)