Kale Salad with Homemade Hazelnut-Balsamic Vinaigrette Recipe

Kale Salad with Homemade Hazelnut-Balsamic Vinaigrette Dressing

Recipe: Kale Salad with Homemade Hazelnut-Balsamic Vinaigrette Dressing

Recipe By Josh Henderson, Skillet Street Food, Seattle

Kale is said to be a super-food – full of vitamins and nutrients. Here’s a great salad that can be a wonderful side salad for 4 or dinner salad for 2. The dressing can be made ahead; refrigerate; shake before serving.

Ingredients

Kale Salad

  • 4 cups kale, chopped
  • 2 Tbl toasted hazelnuts, chopped
  • 2 Tbl dried cranberries
  • 2 Tbl blue cheese, crumbled
  • 1/4 cup flat leaf parsley, whole leaf

Hazelnut-Balsamic Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1 Tbl water
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 Tbl fresh thyme, chopped
  • 1/2 tsp black pepper, ground
  • 1/4 cup toasted hazelnuts, ground
  • 1/2 cup canola oil

Instructions

Salad:

  • Combine kale, hazelnuts, cranberries, blue cheese, and parsley. Set aside.
Vinaigrette:
  • In medium bowl with an immersion blender or in a blender jar, combine all of the ingredients except the canola oil.
  • Slowly add the canola oil until an emulsion forms.

Add vinaigrette to salad; toss and serve.

Number of servings (yield): 4


Reprinted with permission