Kale Salad with Fig-Bal­samic Dress­ing


Rachael Ray Every Day - - Recipe Index -

Us­ing four kinds of kale makes this salad more fun! This dish can be made up to 8 hours ahead (but save top­ping with the cheese un­til just be­fore serv­ing). Cover the salad and chill, then give it a quick toss and top with the Manchego. 3 dried Mis­sion figs, stemmed 1/2 cup EVOO 1/4 cup bal­samic vine­gar 1 small clove gar­lic, chopped 16 cups (firmly packed) mixed kale (such as baby kale or stemmed curly, Rus­sian red, or Tus­can) 1/2 cup dried cran­ber­ries 4 oz. Manchego cheese, shaved with a veg­etable peeler

In a small saucepan, cover the figs with an inch of wa­ter. Bring to a boil. Boil the figs for 10 min­utes. Re­move from heat. Cover and let stand un­til soft, about 15 min­utes. Drain and trans­fer to a blender. Add the oil, vine­gar, and gar­lic; puree un­til smooth. Sea­son the dress­ing with salt and pep­per.

Place the kale in a large bowl and add the dress­ing. Us­ing your hands, mas­sage the dress­ing into the kale un­til the leaves start to soften, about 2 min­utes; sea­son. Mix in the cran­ber­ries. Top with the cheese.

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