Swedish Kale Salad With Toasted Hazelnuts Recipes

SWEDISH KALE SALAD WITH TOASTED HAZELNUTS

Steps:

• Preheat oven to 350°F (180°C).
• Spread 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.
• Remove 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.
• Add 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.)

TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE

Steps:

• In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
• In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
• In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
• In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.

KALE SALAD WITH BRUSSELS SPROUTS, APPLES, AND HAZELNUTS

Steps:

• Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
• Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
• Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
• Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
• Do ahead
• Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.