Kale is the new beet salad, it seems, at restaurants around the Bay Area. I’ve seen a kale salad on several menus lately, and that’s a good thing.

In the past, kale had a bad rep because – like tofu – it was introduced by healthy hippies who didn’t really prepare it in the best fashion. In fact, my first taste of kale was when someone gave me a taste in supplement form. But why extract just the healthy benefits of kale when eating it fresh gives you just the same feeling, with all the added flavors?

This salad was inspired by a similar kale salad served up at Oakland’s Tribune Tavern. The hearty kale is paired with roasted vegetables (in my case, cauliflower). Tossed with a simple lemon vinaigrette, you get a clean and bright-tasting healthy dish. Enjoy!

The finished dish

The finished dish

Roasted Cauliflower and Kale Salad with Hazelnuts
Makes 2 to 3 servings

Ingredients:
1 bunch kale (any type, about 4 cups), cut into thin strips across the stem*
1 small head of cauliflower (about 4 cups)
1/4 cup toasted hazelnuts, roughly chopped
Canola oil
Salt for seasoning

Dressing:
1 T Dijon mustard
2 t sugar
juice from one lemon (about 1/4 cup)
1/4 cup quality extra virgin olive oil
pinch of salt and pepper

Preheat oven to 400 degrees

Cut cauliflower into florets, and then toss in neutral tasting oil (like Canola), enough to lightly coat all the florets. Layer evenly on roasting pan and sprinkle salt on top for seasoning. Place in oven and roast until tender, about 35-40 minutes. (It’s nice to get a bit of nice brown color around the edges.)

Place hazelnuts on small tray and place in oven for the last 2 to 3 minutes with the cauliflower just to warm the nuts. (Watch carefully to ensure they don’t burn.)

Prepare the dressing by whisking all the ingredients together in a medium bowl. Set aside.

Cut your kale and then place in big mixing bowl. When the cauliflower is done, throw into the bowl with kale and drizzle dressing (only add as much as you feel will coat everything). The heat from the warm cauliflower will slightly wilt your kale.

Roughly chop your hazelnuts and then toss in the salad, leave a few to garnish on top. Toss all the ingredients together. Serve immediately.

*Depending on your kale, the stem might be tough near the end but you don’t want to waste any part of the leaf. So I strip the leafy part off the bottom half of the stem, and toss the stem out. Then continue cutting the leaves into thin strips for the salad.

I've come to love kale, which provides a fantastic boost in fiber

I’ve come to love kale, which provides a fantastic boost in fiber

The lemon dressing helps cut into the heaviness of the kale, but a bit of sugar keeps it from being a tart dish.

The lemon dressing helps cut into the heaviness of the kale, but a bit of sugar keeps it from being a tart dish.

 

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8 Responses to Try My Kale Salad with Roasted Cauliflower Recipe

  1. Row says:

    This looks delicious! I love kale, but have only had it in baked form (aka kale chips) and in stir-fries. Trying it raw in a salad sounds good, especially with all of the crunchy elements involved. :)

    • Ben Ben says:

      I don’t think I’ve seen it cooked anywhere around here (except maybe soup). The kale salad is how everyone seems to be eating it here.

  2. We have been loving Kale lately – from salads to wraps (it is the wrap) to doing it up in the oven to be like chips. And it isn`t too badly priced at the store.
    Look forward to trying your salad recipe, for something different that I know we haven`t tried.
    Thanks for sharing.

  3. Carol says:

    I love you for posting this. I just went to the Tribune FINALLY and had this salad with my friend Vivian and it was amazing. Who really knew kale could do this so loverly (yep…love-er-ly)…..I’m so copying your recipe for my home cook library and will let you know what I think but if it’s even close to the one at Tribune Tavern, you’re my new best friend.

    • Ben Ben says:

      Thanks Carol! Let me know if you think my recipe is close to Tribune Tavern’s version. There was something in their dressing that I couldn’t really detect. I think it’s their secret weapon. But I think my version is kind of close. :)

  4. Carolyn Jung says:

    Kale is definitely having a moment. A long one at that. And I’m glad because I can’t get enough of the stuff.

  5. hungry dog says:

    I love kale in all its forms and this salad sounds fantastic–love the idea of cauliflower and hazelnuts to fancy it up!

  6. Kim says:

    I just bought kale and cauliflower at the farmer’s market. I’m going to try this tonight.

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