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Kale Salad with Toasted Hazelnuts and Caraway Seeds

Kale Salad with Toasted Hazelnuts and Caraway Seeds in this Sweden meets California meal is crunchy, flavorful and substantial.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 4
Author: Barrett of dirty laundry kitchen

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. drying the kale
  • 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. toasting the hazelnutsLet 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.