Best Swedish Kale Salad With Toasted Hazelnuts Recipes

Swedish Kale Salad with Toasted Hazelnuts image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 11

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.)

Kale Salad with Blue Cheese and Walnuts image

Provided by Food Network Kitchen

Time 25m

Yield 8-10

Number Of Ingredients 9

1/2 cup walnuts
1 medium shallot, thinly sliced
1/3 cup apple cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
10 ounces baby kale (about 16 cups)
1/2 cup crumbled blue cheese, such as Gorgonzola

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.
Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.
Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.
Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts image

Provided by Susan Spungen

Yield 8-10 servings

Number Of Ingredients 13

2/3 cup hazelnuts (3 ounces)
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
6 radishes, halved, thinly sliced

Steps:

Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
Do ahead
Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.