Jeweled Kale And Cabbage Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We all know how good leafy greens are for us, but did you know how downright tasty they can be to boot? I learned the technique of cooking off the rawness of the kale and cabbage from Chef Lulu Powers who I worked for when I was out in LA a few months back. Read more . These simple ingredients come together for a wonderful balance of flavors and textures. Enjoy! Ingredients:
salad |
1/4 cup dried cranberries (or cherries) |
orange juice or lemonade – enough to cover dried fruit |
3 cups shredded kale |
3 cups shredded cabbage |
1/4 cup toasted pine nuts |
1/4 cup shaved parmesan reggiano asiago cheeses |
dressing |
1 tbsp creole or other grainy mustard |
3 tbsp lemon juice |
1 tbsp + 1 tsp maple syrup |
2 tbsp olive oil |
sea salt and black pepper, freshly grated – to taste |
Directions:
1. [Section] Salad [/section]
2. The day before you plan to make this salad, combine dried cranberries and juice in a small container. Seal and let sit overnight to reconstitute the fruit.
3. Preheat oven to 425F. Spread shredded kale and cabbage out on lined baking sheets giving room so as not to crowd.
4. Bake kale and cabbage for 6 minutes. Transfer from baking sheets to a large mixing bowl.
5. Add reconstituted cranberries, pine nuts, and cheese. Toss with dressing and serve.
6. [Section] Dressing [/section]
7. Combine mustard, lemon juice, maple syrup in a small non-reactive bowl. Whisk to incorporate. Add olive oil and whisk to emulsify. Season to taste with salt and pepper.
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