For my mom’s birthday (in September), we threw a casual dinner party and had family over. It’s my mom’s ideal way to celebrate. She’s the biggest fan of my cooking (maybe tied with Lon) and I know what she likes which makes it easy to impress her. We started with pizza as an appetizer, topped with crumbled sausage and green peppers. The main course was bouillabaisse served with fresh baked crusty bread. There was a side of Balsamic Drenched Portobellos, a safe winner that I’ve made for my mom so many times. And, the salad stole the night! I made the most gigantic bowl of Kale Salad with Grapes and Toasted Hazelnuts, a combination I dreamed up just that day, and it was devoured. Everyone raved! Even my dad, a no-veggies kind of guy (especially salad) took seconds. Even as dessert, a Peaches ‘N Cream Pie, was served, the last few bites of kale salad were being polished off.
Of course, this recipe had to be documented. I went to work and tried it with green kale (pictured below with stem separated), red kale (the original salad), and lacinato kale (pictured above). They all work. Just make sure that when you’re measuring out “shredded kale leaves” to remove and discard the stem. Shred the leaves. Wash and dry in a salad spinner. Then measure out.
This salad is simple: just three main ingredients plus the dressing. It’s definitely a synergy of sweet and nutty with so much mouth-feel. It feels hardy for a salad. You can’t help but feel healthy eating it yet you’ll feel conflicted, how can something be so healthy and yet so delicious? I know my dad was totally perplexed that he himself was actually eating it.
Kale Salad with Grapes and Toasted Hazelnuts
~4 main or 8 side servings
- 2 tablespoons sherry vinegar
- 2 tablespoons minced red onion
- 1 tablespoon cider vinegar
- 1 tablespoon dark honey
- 1/4 cup extra virgin olive oil
- 16 cups shredded kale leaves
- 1/2 teaspoon kosher salt
- 2 pinches freshly ground pepper
- 1/3 cup hazelnut halves
- 1/2 cup sliced grapes
Instructions –
1. To make the dressing, whisk together sherry vinegar, red onion, cider vinegar, honey, and olive oil in a small bowl.
2. Place kale leaves in a very large bowl and pour dressing over it. Sprinkle with salt and pepper. Massage the dressing into the leaves with your fingers. Cover and set aside for 4-to-6 hours.
3. When you’re ready to serve, lightly toast the hazelnuts in a pan or toaster oven. Toss the hazelnuts and grapes with the kale leaves, which should have shrunk down by now. Serve.
*Left-overs can be saved in the refrigerator in a sealed container for two days.
