Massaged Kale Salad with Pine Nuts & Dried Cranberries

Name: Massaged Kale Salad with Pine Nuts & Dried Cranberries
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 2 bunch Kale (1 bunch of curly kale + 1 bunch of Lacinato kale); 0 pieces Olive Oil (Olive oil); 0 pieces Table Salt (Salt); ⅓ cup Pine Nuts (1/3 cup pine nuts); ⅓ cup Dried Cranberries (1/3 cup dried cranberries); ¼ cup Parmesan Cheese (1/4 cup Parmesan cheese, shaved); 0 pieces Black Peppercorns (Freshly ground black pepper); 2 tbsp Dijon Mustard (2 tablespoons Dijon mustard); ¼ cup Lemon Juice (1/4 cup lemon juice); 3 tbsp Oregano (3 tablespoons fresh oregano leaves); ½ tsp Kosher Salt (1/2 teaspoon Kosher salt); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes); 1 tbsp Maple Syrup (1 tablespoon maple syrup); 3 cloves Garlic (3 cloves garlic); ⅓ cup Extra Virgin Olive Oil (1/3 cup extra virgin olive oil)

15 minItalian

Servings6

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Remove the stems from the kale and tear into pieces.
2Place prepared kale in a large bowl, rinse and drain.
3Add some olive oil and a pinch of salt and massage kale with both of your hands for about 5 minutes. (This step will help reduce the bitter flavor of the kale. Set aside.)Clean hands. Make the vinaigrette by adding Dijon mustard, lemon juice, oregano leaves, salt, red pepper flakes, maple syrup and garlic in a blender. Blend until smooth, then slowly add extra virgin olive oil, continue blending until well combined.
4Add pine nuts and dried cranberries into the large bowl with the kale.
5Pour the vinaigrette over and toss all ingredients together.
6Transfer the kale salad to a large serving bowl or small bowls for individual servings.Use a vegetable peeler, shave some Parmesan cheese on top and season with freshly ground black pepper.
7Serve!