Wilted Kale Salad With Hazelnut VinaigrettePosted: August 9, 2012
I just got a new job. It’s obvious I’m stressing out about it since I’ve been feverishly cooking for the past hour and a half. I’m excited, but, as with many of us, change can be scary. This salad is my new ultimate favorite salad. I was inspired by a hazelnut oil I found at my local Home Goods store; a similar brand to the one my grandmother used to use as a base for vinaigrettes. This salad is heavenly! I used toasted walnuts and WayFare’s Bacony Bits to complete the dish (available online–I got mine from Vegan Essentials). Oh my goodness, this salad is a MUST! Try it!
First, you need to wilt freshly rinsed kale for a couple of minutes with vegetable stock or water. Once it slightly starts to wilt, drain the kale and place it in a serving dish.
The vinaigrette is based on a simple, and quite common French recipe:
3 tablespoons of hazelnut oil
¼ cup of white wine vinegar
1 teaspoon of mustard (I use Maille)
Salt and pepper to taste
Top with toasted walnuts and WayFare’s Bacony Bits! Enjoy!