Author Notes: As a Norwegian-American food writer and recipe developer, I love both digging into the old Scandinavian classics and also using Nordic ingredients in fresh ways. In this salad, raw kale salads get a Scandinavian touch with a semi-hard Norwegian cheese such as Norvegia (feel free to substitute Swedish Västerbotten, or even Parmesan if necessary). Cruciferous vegetables have roots in the Viking age, making kale a perfect ingredient to experiment with in Nordic cooking. I originally came up with this recipe for my Scandinavian food blog, Outside Oslo (www.outside-oslo), and later published a version in the Norwegian American Weekly. —Daytona Strong
ounces kale leaves, stalk removed and leaves torn into bite-size pieces (10-12 cups)
lemon, juiced (5 tablespoons juice)
tablespoons good-quality extra-virgin olive oil
teaspoon kosher salt
Pepper, to taste
cup slivered almonds
cup grated semi-hard Scandinavian cheese such as Norvegia (available at Scandinavian specialty stores; see headnote for substitutions)
- Wash kale leaves and dry thoroughly, then place in a large salad bowl.
- Make the dressing by whisking lemon juice, olive oil, salt, and pepper together in a small mixing bowl until emulsified. Taste and adjust seasonings if you'd like.
- Pour the dressing over the kale leaves and toss to combine. Add about 3/4 of the almonds and cheese and gently toss again.
- Divide salad between six plates and top with remaining almonds and cheese. Serve immediately.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens