Oh my how the leafy greens shine this time of year. Kale, chard, mustards, you name it.The colder temperatures produce a crunchy and mineral rich leaf that can be roasted, sautéed, stewed, or braised. My favorite is to chop raw kale with a tangy dressing to cut through the slight bitterness. For some reason, I feel like I’m really getting all my vitamins when I eat it this way. Paired with sweet cranberries, buttery walnuts, and salty parmesan, this salad touches all the palettes of your tongue. Go ahead, have 3 servings of this salad-no guilt required.
Yield: 4 servings Time: 15 mins
For the Salad
- 1 bunch of Dino/Lacinato kale
- 1/4 cup dried cranberries
- 1/4 cup toasted walnuts
- 1/4 cup shredded or micro planed parmesan cheese
For the Dressing
- Juice of one lemon
- 1 1/2 tbsp tahini
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
Step 1 Preheat oven to 325 F. Roughly chop walnuts and spread out on a sheet tray and toast for about 5 minutes or until the aroma of walnuts permeate the air, set aside.
Step 2 Combine all dressing ingredients except for the olive oil in a mixing bowl. Slowly drizzle olive oil into bowl and whisk to emulsify the ingredients. The oil binds with the lemon juice via the dijon mustard and tahini which results in a creamy and thicker dressing. Whisk until all the oil has been incorporated, set aside.
Step 3 Cutting 2-3 leaves at a time, chiffonade the kale into thin strips and place into a large bowl. Add the dried cranberries and walnuts. Pour the dressing over the salad and mix to combine. Finish with freshly micro-planed (or grated) parmesan cheese and serve.