If you're still getting a CSA box this time of the year it's sure to have kale. I love this flavorful and healthy salad for the post Thanksgiving week.
Massaged Kale Salad with Pomegranate-Lemon Vinaigrette
Serves 2 as a meal or up to 6 as a side
Pomegranate-Lemon Balsamic Vinaigrette
1/3 cup Pomegranate Balsamic
1/3 cup Lemon Agramato Olive Oil
1/2 tsp. Dijon Mustard
Whisk or blend all ingredients to combine and set aside. The mustard in this dressing acts as an emulsifier.
2 bunches fresh Kale, chopped
1/2 lemon juiced (1 Tbl)
Lemon Agramato Olive Oil or EVOO for drizzling
1 cup toasted Hazelnuts (if you have raw nuts, roast for 15 min at 350F or until aromatic, allow to cool)
1/2 cup dried cranberries (pomegranate seeds would also be great here)
2 cups shredded cabbage
1/3 of a red onion, thinly sliced
In a large bowl, add the kale, drizzle a small amount of olive oil over kale, add lemon juice and a light sprinkle of Kosher salt. Massage with your hands until the kale softens, 3-5 minutes. Add remaining ingredients, drizzle dressing over the top, toss and serve.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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