Kale and Warm Cranberry Salad
The key to a good kale salad is taking an extra minute or two to massage the kale and soften it. Just toss the kale with a little salt and olive oil and rub it in for a minute until the kale turns soft and darkens slightly. It’s so worth the extra effort!
3 tablespoons OLIVE & VINE extra virgin olive oil, divided
1 shallot, thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 tablespoons OLIVE & VINE Red Wine Vinegar or Traditional Balsamic Condimento
2 teaspoons honey
juice and zest of half a lemon
1/8 teaspoon sea salt
1/8 teaspoon black pepper, freshly ground
1 bunch kale, thinly sliced
1/4 cup sliced almonds
1/4 cup crumbled blue cheese, goat cheese or feta, optional
Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add the cranberries, vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper and cook until the cranberries plump up and soften.
In a large bowl, toss the kale with the remaining olive oil and a pinch of salt. Massage kale with your fingers for about 1 minute until tender. Add the cranberry mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.