Certified SC Kale Salad with Cranberry Vinaigrette
Ingredients
Salad
- ½ cup hazelnuts
- 1 bunch Certified SC Grown kale, about 1 pound before trimming
- ¼ cup dried cranberries, optional
Cranberry Vinaigrette
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 tablespoons cranberry sauce2 tablespoons olive oil
- 2 tablespoons canola oil
Instructions
- Preheat the oven to 375°F.
- Spread the hazelnuts on a rimmed baking sheet and toast for about 10 minutes, or until fragrant and lightly browned.
- Transfer the hazelnuts to a clean kitchen towel and rub vigorously to remove most of the skins.
- Cool completely, then coarsely chop.
- Remove the tough stems from the kale.
- Stack and roll several leaves at a time, then slice crosswise into thin ribbons.
- Whisk together the red wine vinegar, Dijon mustard, salt, and black pepper in a large bowl until the salt dissolves.
- Add the cranberry sauce and whisk until smooth.
- Slowly whisk in the olive oil and canola oil until emulsified.
- Add the kale and hazelnuts to the bowl and toss thoroughly with the dressing.
- Season with additional salt and black pepper.
- Garnish with dried cranberries, if desired.
Notes
- Serves 4 to 6 as a side salad.
- For more tender kale, massage it with the dressing for 1 to 2 minutes before adding the hazelnuts.
- The dressing may be prepared up to 3 days ahead and refrigerated.
