Sunday, November 7, 2010

Winter Kale Salad with Cranberries, Pastashio and Parmesan

1 bunch Cavolo Nero stems removed and rinsed well
2 Tbs white balsamic vinegar
1 Tbs rice vinegar
1 Tbs honey
2-3 Tbs extra virgin olive oil
splash white wine vinegar
1 tsp salt
3 Tbs toasted pistachios roughly chopped
1/2 cup dried cranberries
1/4 cup shaved Parmesan
Freshly ground black pepper

arrange the kale leaves in small piles roll into tight cigar shape and cut into 1/4 inch ribbons repeat with remaining leaves. In large bowl, toss kale with all ingredients except the Parmesan, let stand at room temp for 20 minutes. Adjust salt and pepper. Serve with the Parmesan shaved over the top.

Kale goes by another name... One that is much more sexy and interesting...Cavolo Nero. In fact, it is the only kale grown in Italy. Much more tender than regular kale. It's flavor is sweet and nutty with a hint of pepper. One of it's best qualities is that it will not wilt when dressed which makes it very versatile for entertaining.

This Dan Barber of, Blue Hill at The Stone Barns, inspired winter salad is the ultimate way to glorify this green and bring out it's earthy flavor. The peppery nuttiness of the kale, the tart sweetness of the cranberries, the rich, nutty and slightly sweet taste and texture of the pistachios and finally the saltiness of the Parmesan... all dressed in a subtly fragrant and balanced vinaigrette.Makes this a truly amazing addition to your salad repertoire. We enjoyed this with Salmon grilled to perfection, great wine and amazing company on a rainy evening. We had a wonderful time and couldn't stop talking about this salad. The surprise for all of us was the tenderness of the kale and that there was not even a tad bit of bitterness to this raw salad.



  1. Love the kale/cranberry combo - sounds so delicious.

  2. This looks so beautiful! I agree - kale's other name is very sexy. I have been wanting to fix kale and this looks like a great recipe.

  3. I hope you both give this a try. It is such a nice winter salad because Cavolo is available and I love to use it when I can.It is one of the kales that is tender enough for a raw salad. Thanks you guys for coming by:)

  4. I'm intrigued. Something about the white balsamic/cranberry combo and pistachios sounds great to me.
    Trevor Sis Boom.

  5. Hi Trevor. I bet you would love this. It's right up your alley. I hope you try it. It's a fab salad for holiday entertaining as you can dress early with out any wilt.Thanks for saying hi:)

  6. You know, kale is one of those things I see all the time, haven't a clue how to cook, and have heard rumors that it can be bitter. I have steered away from the Kale section for too many years to count. I'm looking at this recipe, however, remembering all those "healthy" benefits that Kale imparts and thinking that maybe this recipe would work around here...we love all those ingredients that surround it. Okay...Kale it is, this week's grocery list just has Kale on it...yikes. You make it all look gorgeous.

  7. Kayte. If you can't find Cavolo Nero get the darkest, freshest and smallest leafed kale you can find. The longer you store it the more bitter it can become. Now is a good time to find Tuscan Kale here but I'm not sure where you live. Good luck I think you will really enjoy it and your right it is very nutritious:)B

  8. Nice one. Love these flavour combinations, I'd love this.

  9. I never thought of eating raw kale. Too bad Cavolo Negro is not always available around here. Love the cranberry/pistachio combination--two ingredients in my favorite holiday biscotti!

  10. Very beautiful - I really like the thought of this paired with fish. Sounds like a great flavor and texture contrast.

  11. not alot of ppl make salads right...but this is yummy!

  12. I am so loving kale salads

  13. Kale is such an overlooked and delish veggie. I love it young and tender in a salad. Thanks for stopping by.B:)