I love taking recipes that have been tested and tried and altering them slightly to make them more to our taste, or at least fit our taste at a given meal. This recipe was adapted from one recently published by Smitten Kitchen. I make a basic kale salad that combines lemon juice and olive oil as many homemade dressing do, and Little Miss Mixture has always requested dried cranberries tossed in hers. So when I saw this recipe and realized our meal actually included raisins on the night I was going to try the Smitten Kitchen Kale recipe, I decided to take advice from Little Miss Mixture and the result was a very well received accompaniment to our dinner.
Kale Salad with Parmesan & Walnuts
½ cup walnut halves
¼ cup dried cranberries
1 Tbsp. white wine vinegar
1 Tbsp water
¼ cup panko bread crumbs
1 garlic clove, minced
3 Tbsp. olive oil
2 cups Kale, washed, and chopped
¼ cup parmesan cheese shavings
Juice of 1 lemon
- Prepare walnuts: Heat oven to 350 degrees. Toast on a baking sheet for about 10 minutes. Allow to cool.
- Prepare cranberries: Ina small saucepan over low heat, bring white wine vinegar, water, and cranberries to a simmer for at least 5 minutes.
- Prepare breadcrumbs: Toast breadcrumbs, minced garlic, and 1 Tbsp of olive oil in a skillet, cast iron works great.
- Put prepared kale in a bowl and add walnuts, cranberries. Add remaining olive oil and juice of the lemon. Toss to coat kale. Add shaved Parmesan cheese and breadcrumbs just before serving and toss again. Enjoy.