Swedish Kale Salad With Toasted Hazelnuts Recipes

Steps:

• Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.

Steps:

• Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
• Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
• Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
• Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
• Do ahead
• Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

Steps:

• For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water.
• In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve.
• For the anchovy dressing: Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
• When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino.

Steps:

• Preheat oven to 350°F (180°C).
• Spread hazelnuts in a single layer on a flat baking sheet. Roast in oven for about 15 minutes or until the hazelnuts have turned a light golden color. After they'ved cooled a bit, chop hazelnuts; set aside.
• Remove stems from the kale. Tear kale and place in a large salad bowl. Add the lemon juice, oil, garlic, salt and pepper. Massage the kale leaves with your fingers for about 2 or 3 minutes or until they're tender and no longer bitter.
• Add the raisins and cranberries, and toss well. Use salad tongs to place portions on individual plates. Sprinkle the chopped hazelnuts on top of each portion, and arrange pear slices on the side. Shave or grate the cheese over each portion, and serve immediately. (I really liked this salad with a few slices of chilled pears on the side.)

Steps:

• Preheat the oven to 375 degrees F.
• Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
• Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
• To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.

Steps:

• Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.