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8-9 cups kale leaves,


1/3 cup olive oil

1/3 cup lemon juice (or a

bit less, to taste) 1 ta­ble­spoon Di­jon

mus­tard 3 cloves crushed gar­lic (or more, to taste)

3/4 cup chopped

al­monds or wal­nuts

3/4 cup dried cran­ber­ries or raisins

1/2 cup fresh parme­san cheese, grated Salt and pep­per, to taste

Wash kale and spin or shake to dry. Set aside. Whisk to­gether olive oil, lemon juice, Di­jon mus­tard and crushed gar­lic. Set aside. Cut kale leaves away from stem and rib with a sharp knife. Dis­card stems/ribs. Chop leaves into bite-size pieces or stack, roll and slice into ribbons. In a large salad bowl, com­bine kale, nuts and dried fruit. Pour dress­ing over salad, and toss well. Add parme­san, salt and pep­per to taste, and toss again. Set aside un­til ready to serve, from 15 min­utes to one hour or more. Serves four to six as a side salad.

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