Massaged Kale Salad with Pine Nuts & Dried Cranberries


1 bunch of curly kale, stems removed and torn
1 bunch of Lacinto kale, stems removed and torn
Olive oil & Salt
1/3 cup pine nuts
1/3 cup dried cranberries
1/4 cup Parmesan cheese, shaved
Freshly ground black pepper
For the Oregano Lemon Vinaigrette:
2 tablespoons Dijon mustard
1/4 cup lemon juice
3 tablespoons fresh oregano leaves
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1 tablespoon maple syrup
3 cloves garlic
1/3 cup extra virgin olive oil


Place prepared kale in a large bowl, rinse and drain. Add some olive oil and a pinch of salt and massage kale with both of your hands for about 5 minutes. (This step will help reduce the bitter flavor of the kale. Set aside.)
Clean hands. Make the vinaigrette by adding Dijon mustard, lemon juice, oregano leaves, salt, red pepper flakes, maple syrup and garlic in a blender. Blend until smooth, then slowly add extra virgin olive oil, continue blending until well combined.
Add pine nuts and dried cranberries into the large bowl with the kale. Pour the vinaigrette over and toss all ingredients together. Transfer the kale salad to a large serving bowl or small bowls for individual servings.
Use a vegetable peeler, shave some Parmesan cheese on top and season with freshly ground black pepper. Serve!


Massaged kale salad tossed with pine nuts and dried cranberries in a delightful oregano lemon salad dressing and topped with shaved Parmesan cheese.


6 servings


Tuesday, January 16, 2018 - 1:39am


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