SWEDISH KALE SALAD WITH TOASTED HAZELNUTS

Swedish Kale Salad with Toasted Hazelnuts image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 11

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3 tablespoon(s) blanched hazelnuts
8 cups - fresh kale leaves
2 tablespoon(s) fresh lemon juice
3 tablespoon(s) olive oil
2 clove(s) garlic, minced
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper, or to taste
1/4 cup - raisins
1/4 cup - dried cranberries
1 - pear, cored and cut into slices
2 ounce(s) swedish västerbottensost cheese (or you could use freshly grated parmesan or pecorino)

Steps:

Preheat oven to 350°F (180°C).
Spread hazelnuts in a single layer on a flat baking sheet. Roast in oven for about 15 minutes or until the hazelnuts have turned a light golden color. After they'ved cooled a bit, chop hazelnuts; set aside.
Remove stems from the kale. Tear kale and place in a large salad bowl. Add the lemon juice, oil, garlic, salt and pepper. Massage the kale leaves with your fingers for about 2 or 3 minutes or until they're tender and no longer bitter.
Add the raisins and cranberries, and toss well. Use salad tongs to place portions on individual plates. Sprinkle the chopped hazelnuts on top of each portion, and arrange pear slices on the side. Shave or grate the cheese over each portion, and serve immediately. (I really liked this salad with a few slices of chilled pears on the side.)