Description
This festive salad features tender kale, cranberries, and pine nuts arranged like a holiday wreath with a bright lemon-parmesan dressing.
Ingredients
Scale
- 1 lb curly kale, tough stems removed and leaves torn into small pieces (about 450g)
- 1 tbsp fresh lemon juice (15 ml), for massaging
- 1 cup dried cranberries (150g)
- 1 cup pine nuts (135g)
- 1 jar (12 oz) roasted red peppers, drained (340g)
- 1 medium fennel bulb, cored and thinly sliced
- 1 cup extra-virgin olive oil (240 ml)
- 1/2 cup grated Parmesan cheese (50g)
- 2 tbsp fresh lemon juice (30 ml), for dressing
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Place the pine nuts in a small, dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan often, until they are fragrant and lightly golden. Remove from the heat and set aside to cool.
- In a large bowl, add the torn kale and the first tablespoon of lemon juice. Use your hands to massage the kale for 2 to 3 minutes, until the leaves soften and turn a darker green.
- Reserve one large piece of roasted red pepper for the bow garnish. Thinly slice the remaining peppers.
- Add the sliced peppers, toasted pine nuts, dried cranberries, and sliced fennel to the bowl with the kale. Toss gently to combine.
- To make the dressing, combine the olive oil, Parmesan cheese, the remaining 2 tablespoons of lemon juice, minced garlic, salt, and pepper in a small bowl or jar. Whisk until well combined.
- Pour about a quarter of the dressing over the kale mixture and toss to lightly coat the salad.
- Place a small, round bowl in the center of a large, round serving platter. Arrange the salad around the bowl to create a wreath shape. Pour the remaining dressing into the center bowl for serving.
- To make the bow, cut the reserved pepper piece into two looped shapes and a small square for the center knot. Arrange them at the base of the wreath to look like a bow. You can cut two thin strips for the ribbons.
Notes
- Massaging the kale is a key step. It breaks down the tough fibers, making the kale more tender and easier to eat.
- You can prepare all the components ahead of time. Store the kale mixture, dressing, and toasted nuts in separate airtight containers in the refrigerator. Assemble just before serving.
- Watch the pine nuts closely while toasting, as they can burn quickly.
- For the best flavor, use a good quality extra-virgin olive oil and freshly grated Parmesan cheese.
- Prep Time: 20 minutes
- Category: Salad
- Method: Assembling
- Cuisine: American