Hearty Kale Salad

This one-bowl meal features rough chopped vegetables marinated in a flavourful dressing and kale that is tamed by massage. Hazelnuts and cheddar add fat and umami, carrots and purple cabbage adds crunch and colour.

Course Main Course, Salad

Cuisine American, Canadian

Keyword #kale, #kalesalad, #wintersalad

Servings

Ingredients

2 heads green or purple curly kale
¼ head purple cabbage
4 carrots
4 celery sticks
1 shallot
1 cup toasted hazelnuts
1 cup cubed strong cheddar
4 pieces crispy bacon (beef bacon works well here)
6 cloves garlic
1 tbsp onion powder
2 tbsp strong mustard
3 tbsp apple cider vinegar
¼ cup olive oil

Instructions

Wash kale carefully. Spin dry, then rip into smallish pieces.
Graet salt over each batch, then rub forcefully and throughy every time, incorporating the fresh washed kale with the salted and massaged.
Let the kale sit as you chop your other vegetables and fry the bacon.
Fry beef bacon on medium low until entirely crispy. Crumble into big bits.
Turn oven onto 350°F. Put hazelnuts on a baking tray and toast for 8-10 minutes, or until fragrant. Rub skins off. Rough chop or crush with a rolling pin.
Slice carrots into coins, not too small. You need the freshness and heft to stand up to the kale. Slice celery, erring on the side of bigger pieces.
Thin slice shallots.
Finely chop or puree the garlic, then mix with other dressing ingredients.
Toss dressing with all vegetables. Add bacon, cheese and hazelnuts.
Top with smoked duck breast or roast chicken. Or a cup of cooked lentils. Feel yourself slowing becoming fortified against any cold or or dreary landscapes, and wait for spring.