Nutty Kale Salad
I’m so excited to see fresh, local produce at farm stands, farmer’s markets and CSAs. I picked up a bunch of kale this week and was eager to try this recipe. I was a little apprehensive, pouring the buttermilk over the salad, but the kale soaked it right up and wasn’t soggy. I think this would be a great salad to bring to a potluck.
Nutty Kale Salad
- ¼ cup hazelnuts
- 1 large bunch kale
- Olive oil
- ¼ cup buttermilk
- ¼ cup Parmesan cheese
- 1 lemon
- Sea salt and pepper
- Toast the hazelnuts in a dry nonstick frying pan on medium heat until lightly golden, tossing often, then remove and cool. Crush them into small pieces.
- Tear off the kale stalks and discard. Finely chop the leaves and put them in a large bowl. Drizzle with 2 Tbsp olive oil and then add buttermilk and half of the hazelnuts. Finely grate half of the Parmeasn and all the lemon zest and squeeze in half of the lemon. Sprinkle with a little salt. Scrunch and massage the kale to soften it. Taste and season with salt, pepper and lemon juice.
- Garnish and flavor with the remaining Parmesan and hazelnuts, drizzle with a little extra olive oil.
Source: Jaime Oliver 5 Ingredients Quick and Easy Food
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018. Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com