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Author Notes: This surprising salad has it all, lots of flavor and texture that only make good ingredients better. With a nod to both Scandinavian and California cooking, it is part of a larger complete menu, called a tale of two wines at DirtyLaundryKitchen.com. But it stands alone just fine. —Dirty Laundry Kitchen
- 2 bunches kale (big ribs removed)
- 1/2 cup hazelnuts
- 1/2 cup yogurt (sheep or goat if you can find it)
- 2 tablespoons almond oil
- 1 tablespoon honey
- 1 tablespoon sherry vinegar
- 1/4 teaspoon sea salt
- 2 tablespoons lemon toasted caraway seeds (instructions follow)
- 1 lemon
- olive oil
- Start with the lemon-toasted caraway seeds. I love these just as a delicious snack and make them ½ to 1 cup at a time, but you can just make enough for the recipe if you like. For ½ cup, put one tablespoon olive oil in a sauté pan. Add the zest of one lemon. Heat until the lemon begins to curl. Add the caraway seeds. Toast them in the oil. When they smell fragrant (a couple of minutes), remove from the pan and cool. You can make these way in advance, and once you have, you may decide to keep them around all the time. I do. And they’re great to have around to brighten up a boring salad.
- Remove the big parts of the ribs of the kale and cut or tear into bite-size pieces. Blanch in boiling water for 1-2 minutes. Strain and submerge in an ice bath to shock the kale and stop the cooking. Dry in a towel or salad spinner.
- In a large salad bowl whisk together yogurt, oil, honey, vinegar and salt. Toss in the kale. If the hazelnuts are whole, crush them with the side of your knife blade to bread them down a little but not dice them. Toast them over medium heat for a few minutes to make them crunchy and bring out the flavor.
- Let cool for a few minutes. Toss the nuts and seeds over the kale. Enjoy.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens