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Kale Salad With Balsamic Dressing
Ingredients
- 1/3 cup pine nuts
- 1 pound kale
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup dried sweetened cranberries
- 1/4 cup grated Parmesan cheese
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Instructions
- Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.,When toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.
- Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices.,The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end.,Place the kale slices into a large bowl.
- In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
- A half hour to an hour or two before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
- Right before serving, stir in the grated Parmesan cheese.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
