Author Notes
A hearty kale salad tossed up with some of the best ingredients the Pacific Northwest is known for: salmon, hazelnuts, cranberries, and blue cheese, all with a simple lemon dressing. —Jon Brian Kinney
Ingredients
- Lemon Juice Vinaigrette
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1/2
lemon, juiced, seeds removed
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2 tablespoons
olive oil
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salt and pepper to taste
- Oregon Kale Salad
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1 bunch
kale, de-stemmed and shredded
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3 1/2 ounces
smoked salmon, flaked
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1/2 cup
hazelnuts, toasted and chopped
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1/2 cup
dried cranberries
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2 ounces
good blue cheese, crumbled
Directions
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In a large bowl big enough to hold all the ingredients, mix the lemon juice and olive oil together, adding salt and pepper and tasting. Slightly over salt your vinaigrette for now since it’s going to be covering a lot of kale.
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Add the shredded kale to the bowl with the lemon vinaigrette and mix it with your hands, massaging it gently until all the leaves are covered.
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Add the salmon, hazelnuts, cranberries, and blue cheese. Toss (we like the "cover the bowl with a lid and shake vigorously” method) until all ingredients are evenly distributed in the salad, then serve.
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