Lacinato Kale Salad with Cranberries, Cashews, Apples, and Curried Dressing

October 30, 2018

Lacinato Kale Salad with Dried Cranberries, Cashews, Apple, and Curried Dressing

Makes 6-8 Servings

The Dark green spear shaped leaves of lacinato kale (aka, cavalo nero, dinosaur, or Tuscan Kale) are tender enough to eat raw, especially when they are marinated briefly in this easy curried dressing.  Be sure to wash the leaves well, dry them in a salad spinner, or pat dry with paper towels before slicing them.

Ingredients

Salad

1 bunch lacinato kale (10 ounces)

1/4 small head of red cabbage

1 cup roasted cashews

1/2 cup dried cranberries

1/2 Braeburn apple, unpeeled, cored and cut into 1/2 inch dice

Dressing

1/2 Braeburn apple, peeled, cored and chopped

1 teaspoon curry powder

1 1/2 teaspoon apple cider vinegar

2 teaspoons honey

½ cup extra-virgin olive oil

1 small clove garlic

Freshly ground black pepper

Salt

Directions

1To Make Salad: Tear the kale leaves away from their tough center rib. Disgard the ribs and slice the kale leaves into ½ inch thick ribbons. Toss the kale, cabbage, cashews, cranberries, and apple together in a large serving bow.

2To Make the Dressing: In a blender, combine the apple, vinegar, honey, garlic, curry powder, and ¼ teaspoon salt; blend until smooth. With the blender running and the lid slightly ajar, add the oil in a slow, steady stream.

3Pour the dressing over the kale mixture and with clean hands, “massage” the dressing into the salad leaves. Allow the mixture to marinate for 30 minutes before serving to allow kale leaves to wilt and turn tender, season to taste with salt and pepper.

4Make ahead: The salad components can be prepared up to 4 hours in advance. The dressing can be made up to two days in advance.. Keep the salad greens and dressing refrigerated in separate containers; toss 30 minutes before you are ready to serve.

5Recipe copied from: The Oregonian Cookbook Best Recipes from FOODDAY

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