swedish kale salad with toasted hazelnuts
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A refreshing salad that's perfect for lunch or a dinnertime side dish. It's about 299 calories per serving. In Sweden, it's called Grönkålssallad med rostade hasselnötter.
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yield
4 (cook time is for toasting the hazelnuts)
prep time
10 Min
cook time
15 Min
method
Roast
Ingredients For swedish kale salad with toasted hazelnuts
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3 Tbspblanched hazelnuts
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8 cupsfresh kale leaves
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2 Tbspfresh lemon juice
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3 Tbspolive oil
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2 clovegarlic, minced
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1 tspsalt
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1/2 tspblack pepper, or to taste
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1/4 cupraisins
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1/4 cupdried cranberries
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1pear, cored and cut into slices
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2 ozswedish västerbottensost cheese (or you could use freshly grated parmesan or pecorino)
How To Make swedish kale salad with toasted hazelnuts
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1Preheat oven to 350°F (180°C).
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2Spread hazelnuts in a single layer on a flat baking sheet. Roast in oven for about 15 minutes or until the hazelnuts have turned a light golden color. After they'ved cooled a bit, chop hazelnuts; set aside.
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3Remove stems from the kale. Tear kale and place in a large salad bowl. Add the lemon juice, oil, garlic, salt and pepper. Massage the kale leaves with your fingers for about 2 or 3 minutes or until they're tender and no longer bitter.
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4Add the raisins and cranberries, and toss well. Use salad tongs to place portions on individual plates. Sprinkle the chopped hazelnuts on top of each portion, and arrange pear slices on the side. Shave or grate the cheese over each portion, and serve immediately. (I really liked this salad with a few slices of chilled pears on the side.)
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