After a month of practically no blogging, it feels good to be back!
And for all of you with resolutions to eat better (ironically, it’s one of my resolutions as well), here is a DELICIOUS salad to try.
This recipe started from a family member recalling a delicious salad she had in a restaurant. We made it a few times, but then my husband perfected it after discovering what was missing: white wine.
When he gets in the kitchen, these two things are guaranteed to happen: it’s always incredible and there are always 4,000 dishes to clean. (What is it with men in the kitchen? I’ve heard my husband isn’t the only one who feels the need to use every single pot, pan and utensil to cook up a meal.)
Even though we’ve made this salad five out of the last seven nights (seriously), I’ve hesitated posting about it because I haven’t been able to get anything better than a quick iPhone photo.
So please don’t judge a
book salad by it’s cover lame picture.
I hereby declare this is my favorite salad ever.
White Wine & Lemon Kale Salad
- 2 large bunches of kale
- 1 cup parmesan cheese, shredded
- 1 cup almonds (or pecans or walnuts), finely chopped
- 1/2 – 1 cup dried unsweetened cranberries, finely chopped
- For the dressing:
- 1 cup olive oil
- 1/2 cup fresh squeezed lemon juice
- 4 tablespoons white wine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Combine all ingredients for the dressing in a large mason jar. Secure lid and shake well.
After washing and drying kale, chop it up.
In the food processor (or by hand), chop and shred cheese, nuts and cranberries.
In a large bowl, pour dressing over kale and mix well. Start by using only 1/2 of the prepared dressing, and then add from there. My family loves dressing, so we use almost the whole amount.
Add in cheese, nuts and cranberries and mix well.
Now eat! (And resist the urge to lick the bowl)