I know that kale has somewhat gone out of fashion, but honestly, I never pay much attention to fads. I mean they are fun to read about, but if I enjoy something, I will enjoy it even when I am told by foodies that it is so yesterday.
This kale salad is one that I came up with and it is perfect for those dreary winter days. And it is wonderful for company because it actually needs ot be made ahead. I make mine in the morning so that the kale has time to slightly soften and absorb all of the flavors. It may require a couple of things you don’t normally keep on hand, but they are really worth buying and keeping around. If you can’t easily find the vinegar or oil in your grocery store, they can be purchased online. Check out sources in our section “Our Favorite Things.”
Kale Sunshine Salad
Yield: 4-6 portions
1 bunch curly green kale (do not use Tuscan kale for this recipe) with the leaves torn from the stem
1 pint red grape or cherry tomatoes cut in half lengthwise
1/2 of a small onion, thinly sliced
1/4 cup lightly toasted pine nuts (you can substitute walnuts, but pine nuts are really worth getting)
3/4 to 1 cup dried, sweetened cranberries
3-4 Clementines, peeled, pith removed and broken into sections (you can use navel oranges, but then you should cut the segments in half)
1/4 teaspoon ground nutmeg
1 teaspoon Kosher salt
Cracked Black Pepper to taste
3 Tablespoons of a fruity vinegar (I like mission fig, but you could also use a Champagne or nice white wine vinegar)
6 Tablespoons Walnut Oil
In a large bowl, place all of the ingredients. Toss, cover and allow to sit, unrefrigerated for several hours. Toss again before serving.