Christmas Kale Salad with Ginger Vinaigrette

I have been eating a lot of Christmas cookies already, so to balance them out, I’m having this kale salad for lunch! It’s a great simple, seasonal salad for your holiday get togethers as well. You might want to double the recipe for the candied walnuts though because they make a great snack too!

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Ingredients

For the Dressing:

  • 1 - inch piece fresh ginger, peeled

  • 1 clove garlic, peeled

  • 2 tablespoons white wine vinegar

  • 1 1/2 teaspoons honey

  • 1 teaspoon Kosher salt

  • freshly cracked black pepper, to taste

  • 1/4 cup extra-virgin olive oil

For the Salad:

  • 1 bunch Tuscan kale, washed, dried, ribs removed

  • 1 Granny Smith apple, peeled, cored, finely diced

  • 1/4 candied walnuts (recipe below)

  • 1/2 cup pomegranate seeds

For the Candied Walnuts

  • 1/4 cup powdered sugar

  • 1/8 teaspoon cayenne pepper

  • 1/8 teaspoon salt

  • 4 ounces walnuts (about one heaping cup; don't use pieces)Directions

Directions

For the Walnuts: Preheat the oven to 350 degrees F. In a medium sized bowl, mix together the sugar, cayenne and salt.

Bring a small saucepan of water to boil. Add the walnuts and blanch them for 3 minutes. Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly. Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Let cool for one minute and remove from pan to a bowl or container. If you let them cool completely on the sheet pan, they may stick to it!

For the Dressing: Peel the ginger and grate it on a microplane into a medium bowl.   Grate the garlic the same way into the bowl. Whisk in the vinegar, maple syrup, salt, and pepper to taste. Slowly whisk in the olive oil to emulsify. 

For the Salad: Stack a few kale leaves and roll them like a cigar, then thinly slice them crosswise into ribbons. Place in a large bowl.  Add the apple and toss to combine.  Pour the dressing over the kale and toss to combine. . Let the salad sit for 10 minutes, then sprinkle with the nuts and pomegranate seeds and serve.

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