My colleague Bruni shared with me this super tasty and dead simple recipe for kale salad with roasted pinenuts.
I just had a bowl with a couple pieces of baked chicken. A perfect healthy and delicious meal.
2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground pepper
½ cup olive oil
2 ounces Parmigiano Reggiano, freshly grated
1/3 cup pine nuts, lightly toasted (I use slivered almonds, if I don’t have pine nuts)
1/3 cup dried cranberries
Whisk lemon juice, salt and pepper together. Whisk in oil. Roll the kale leaves and cut into very thin strips. Toss kale with vinaigrette. Add cheese and toss again. Plate the kale and sprinkle each with pine nuts and cranberries.
NOTE: I used regular kale. My guess is that Italian kale will have a much nicer and crisper consistency.
Bruni didn’t know the origin of this recipe, but it looks like its from the Scott Paul blog.
I would totally use currants instead of raisins—just a touch of piquant surprise to offset the back-of-the-tongue earthiness of the kale and pine nuts. Otherwise, it looks really fabulous. I’m always up for more kale recipes.
So…are you turning into a food blogger on me? If you do that, I’ll have to move you to a different page in my daily reading.
=D
Oh! My sweetie just suggested dried cranberries instead of the raisins. Mmmmmmm…
mmm… sounds delicious
I will try it soon
G_d, that looks good!