Sometimes, I find kale salad boring, there, I said it, but this Kale Salad with Toasted Hazelnuts and Caraway Seeds is anything but boring. I really like all of the crunchy seeds and nuts against the substantial kale. And raw kale is usually just a bit too tough for me. I like it roasted, or as in this case, blanched just for a minute to tenderize it and give it a chance to absorb a little salt if you so choose. The blanching also intensifies the gorgeous green color, so all in all, the little extra step makes this Kale Salad with Toasted Hazelnuts and Caraway Seeds all the more delicious. And don’t even get me started on the slightly sweet, silky dressing that is a nice contrast to the savory seeds and nuts. Any yogurt will do, but I really love sheep’s milk yogurt if you can find it because of it’s slightly sweeter taste and higher fat content. Just a little extra fat is nice for this otherwise quite virtuous salad. You don’t want to be too virtuous after all. This Kale Salad with Toasted Hazelnuts and Caraway Seeds is also a great excuse to make some extra lemon-toasted caraway seeds to keep around for snacks. They’re so flavorful and satisfying. Whether you make this Kale Salad with Toasted Hazelnuts and Caraway Seeds to pair with my Lingonberry BBQ Salmon from A Tale of Two Wines menu or not, you’re going to love all the flavors and textures.
Kale Salad with Toasted Hazelnuts and Caraway Seeds
Ingredients
- 2 bunches of kale; big ribs removed
- ½ cup hazelnuts
- ½ cup yogurt sheep or goat if you can find it
- 2 tablespoons almond oil
- 1 tablespoon honey
- 1 tablespoon sherry vinegar
- ¼ teaspoon salt
- 2 tablespoons lemon-toasted caraway seeds
Instructions
- Remove the big parts of the ribs of the kale and cut or tear into bite-size pieces.
- Blanch in boiling water for 1-2 minutes.
- Strain and submerge in an ice bath to shock the kale and stop the cooking.
- Dry in a towel or salad spinner.
- In a large salad bowl whisk together yogurt, oil, honey, vinegar and salt.
- Toss in the kale.
- If the hazelnuts are whole, crush them with the side of your knife blade to break them down a little but not dice them.
- Toast them over medium heat for a few minutes to make them crunchy and bring out the flavor.
Let cool for a few minutes. - Toss the nuts and seeds over the kale. Serve with the Lingonberry BBQ Salmon from A Tale of Two Wines.
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