LACINATO KALE SALAD WITH DRIED CRANBERRIES, CASHEWS, APPLE AND CURRIED DRESSING

LACINATO KALE SALAD WITH DRIED CRANBERRIES, CASHEWS, APPLE AND CURRIED DRESSING image

Categories Salad

Yield 6-8 SERVINGS

Number Of Ingredients 15

Salad
1 bunch lacinato kale (10 ounces)
1/4 small head red cabbage, finely shredded (2 cups)
1 cup toasted cashews
1/2 cup dried cranberries
1/2 Braeburn apple, unpeeled, cored and cut into 1/2-inch dice
Dressing
1/2 Braeburn apple, peeled, cored and chopped
1 1/2 tablespoons apple cider vinegar
2 teaspoons honey
1 small clove garlic
1 teaspoon curry powder
1/4 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

To make salad: Tear the kale leaves away from their tough center rib. Discard the ribs and slice the kale leaves into 1/2-inch-thick ribbons. Toss the kale, cabbage, cashews, cranberries and apple together in a large serving bowl. To make dressing: Combine the apple, vinegar, honey, garlic, curry powder and salt in a blender and blend until smooth. With the blender running and the lid slightly ajar, add the oil in a slow, steady stream. Pour the dressing over the kale mixture and, with clean hands, "massage" the dressing into the salad leaves. Allow the mixture to marinate for 30 minutes before serving to allow kale leaves to wilt and turn tender. Salt and pepper to taste.