Wintertime Crunch Salad
Ingredients: (note – use organic whenever possible)
3/4 C raw walnut halves
1 bunch lacinato kale (also called dino kale or Tuscan kale)
2 stalks celery
1 1/2 T extra-virgin olive oil
1 T balsamic vinegar
sea salt & freshly ground black pepper, to taste
Heat a small skillet over medium heat. Add the walnuts and toast, shaking the pan often, until golden brown and fragrant. This should take approximately 5 minutes. Remove the walnuts from the pan to a cutting board and coarsely chop. Set aside.
Wash the kale under cool water. Dry, using a cloth towel, to remove as much of the water as possible. Stack the leaves on top of each other in a pile; slice the leaves into 1/2”-thick ribbons. Place kale in a large salad bowl.
Wash celery. Cut into very thin slices and add to the salad bowl.
In a small bowl, gently whisk the extra-virgin olive oil and balsamic vinegar together. Season with sea salt & freshly ground black pepper, to taste. Pour the dressing over the kale and celery, toss to coat. Test a piece of kale for seasoning – adjust if needed.
Add the toasted chopped walnuts to the top of the salad and serve immediately.
recipe yields 3-4 servings
prepare the individual components a few hours ahead of serving, if needed; toss the salad with the vinaigrette and top with walnuts just prior to serving
substitute walnut oil for the extra-virgin olive oil, if desired, or use a white wine vinegar in place of the balsamic vinegar for a different flavor