Kale Salad with Honey’d Walnuts

Name: Kale Salad with Honey’d Walnuts
Yield: 8
Cuisine: American
Ingredients: 1 cup Walnuts (1–1 ½ cup raw walnuts, coarsely chopped — up to 1.5); 3 tbsp Extra Virgin Olive Oil (3–4 tablespoons olive oil — up to 4); 2 tbsp Honey (2 tablespoons honey); 0 pieces Kosher Salt (Kosher salt, freshly ground black pepper); ¼ cup Lemon Juice (¼ cup fresh lemon juice and 2 tablespoons finely grated lemon zest (from about 2 lemons), plus more); ½ tsp Fish Sauce (½ teaspoon fish sauce, plus more (optional)) — optional; 1 clove Garlic (1–2 cloves garlic, finely grated — up to 2); 2 bunch Lacinato Kale (2 bunches lacinato kale, stems removed, torn into bite-sized pieces); 1 cup Flat-Leaf Parsley (1 cup parsley, tender leaves and stems); 1 bunch Chives (1 bunch chives, finely chopped); ½ bunch Tarragon (½ bunch tarragon or mint, tender leaves and stems only)

A massaged kale salad with a lemon-garlic dressing and honey-toasted walnuts.

American

Servings8

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Gluten Free
Pescatarian

Ingredients

For 8 servings

Walnuts1 cup · 1–1 ½ cup raw walnuts, coarsely chopped — up to 1.5
Extra Virgin Olive Oil3 tbsp · 3–4 tablespoons olive oil — up to 4
Honey2 tbsp · 2 tablespoons honey
Kosher Salt0 pieces · Kosher salt, freshly ground black pepper
Lemon Juice¼ cup · ¼ cup fresh lemon juice and 2 tablespoons finely grated lemon zest (from about 2 lemons), plus more
Fish Sauce½ tsp · ½ teaspoon fish sauce, plus more (optional) · optional
Garlic1 clove · 1–2 cloves garlic, finely grated — up to 2
Lacinato Kale2 bunch · 2 bunches lacinato kale, stems removed, torn into bite-sized pieces
Flat-Leaf Parsley1 cup · 1 cup parsley, tender leaves and stems
Chives1 bunch · 1 bunch chives, finely chopped
Tarragon½ bunch · ½ bunch tarragon or mint, tender leaves and stems only

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Steps

1Heat walnuts and olive oil in a small skillet over medium high heat. Toast, tossing occasionally, until the walnuts are nicely toasted, about two minutes. Add honey and give it a stir– it’ll bubble up and start to caramelize a bit around the edges, this is good. Continue to cook as the honey reduces, evenly coating all the nuts, another two or so minutes. Remove from heat and season with salt and pepper; set aside.
2Combine lemon juice, lemon zest, ½ teaspoon fish sauce and grated garlic in a large bowl. Add kale and season with salt and pepper. Using your hands, massage well, evenly coating each leaf of gorgeous kale. Taste a leaf and adjust any seasoning (more lemon, fish sauce, salt or pepper).
3To serve your salad, place dressed kale in a large serving bowl. Add parsley, chives and any other herbs you’re using, tossing to coat. Once again, taste a leaf and adjust any seasoning (more lemon, fish sauce, salt or pepper). Add honey’d walnuts, toss to coat (there should be a little honey’d walnut in each bite, they aren’t just a topping) and serve.