Jeweled Kale And Cabbage Salad
From DetroitTokyo 12 years ago
- 15 minutes to make
- Serves 6
We all know how good leafy greens are for us, but did you know how downright tasty they can be to boot? I learned the technique of cooking off the rawness of the kale and cabbage from Chef Lulu Powers who I worked for when I was out in LA a few months back. Read more These simple ingredients come together for a wonderful balance of flavors and textures. Enjoy! See less
Ingredients
- [Section] Salad [/section] shopping list
- 1/4 cup dried cranberries (or cherries) shopping list
- orange juice or lemonade – enough to cover dried fruit shopping list
- 3 cups shredded kale shopping list
- 3 cups shredded cabbage shopping list
- 1/4 cup toasted pine nuts shopping list
- 1/4 cup shaved Parmesan Reggiano asiago cheeses shopping list
- [Section] Dressing [/section] shopping list
- 1 tbsp Creole or other grainy mustard shopping list
- 3 tbsp lemon juice shopping list
- 1 tbsp + 1 tsp maple syrup shopping list
- 2 tbsp olive oil shopping list
- sea salt and black pepper, freshly grated – to taste shopping list
How to make it
- [Section] Salad [/section]
- The day before you plan to make this salad, combine dried cranberries and juice in a small container. Seal and let sit overnight to reconstitute the fruit.
- Preheat oven to 425F. Spread shredded kale and cabbage out on lined baking sheets giving room so as not to crowd.
- Bake kale and cabbage for 6 minutes. Transfer from baking sheets to a large mixing bowl.
- Add reconstituted cranberries, pine nuts, and cheese. Toss with dressing and serve.
- [Section] Dressing [/section]
- Combine mustard, lemon juice, maple syrup in a small non-reactive bowl. Whisk to incorporate. Add olive oil and whisk to emulsify. Season to taste with salt and pepper.
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