Today, I’m trying a different kale from the usual lacinato variety. For this recipe, I chose the beloved curly kale almost everyone is or should be familiar with. The result is a lovely curly kale, cranberry & pine nut salad.
This salad yields a pleasant combination of tender, soft and crunchy texture, kale’s subtle signature bitterness, and a deeper sweet flavor from the cranberries. Definitely give this one a try!
NOTE: I recommend preparing (thoroughly cleaning) the kale early in advance to make sure it’s completely dry for the salad. Alternatively dry the kale in a kitchen towel or use a salad spinner.
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Large salad bowl
- Utensils to mix ingredients
- 1 bunch curly kale chopped
- ½ cup dry cranberries
- ¼-⅓ cup pine nuts
- ½ red onion
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
Get ingredients ready for preparation and use.
In a salad bowl, combine olive oil, lemon juice, apple cider vinegar, and maple syrup.
Add chopped kale and massage thoroughly with your hands for a good 90-120 seconds.
Add chopped red onion, pine nuts, and cranberries. Mix contents using utensils.
Voila; easy delicacy ready for serving.