With Thanksgiving coming up, I tinkered with that kale salad recipe I made in July today - making it with dried cranberries, no garlic or parmesan, and freshly squeezed clementine juice, but keeping the toasted breadcrumbs and olive oil. It's such a pretty, unmessy side, and a nice addition to the table. Instead of mincing it by hand, I used the Cusinart for chopping very, very carefully - just a few pulses. The kale needs to be completely dry, if it isn't you may end up with kale pesto:)
Chopped kale salad with cranberries, breadcrumbs, and clementine juice
1 large bunch dinosaur kale, very dry
4 tablespoons freshly squeezed clementine or orange juice
(you can also substitute lemon juice - just use a little less)
3 slices bread, toasted, cooled, then pulsed in a Cusinart to make bread crumbs (you can use gluten-free bread for this if needed)
2 cups dried cranberries
1-2 teaspoons kosher salt
1/2 cup olive oil
Tear the kale leaves off the stems.
Working in batches ( I did three batches), add the kale to a very dry food processor, keeping it loose and not packed down, and pulse three times until kale is finally chopped. Remove to a bowl and continue in batches until all the kale is shopped.
Using the same food processor bowl to pulse the bread until it makes medium-fine crumbs.
Pour the olive oil into a large frying pan, heat, then add the breadcrumbs. With heat on medium, stir the crumbs until toasted, then scrape into the bowl with the kale. Toss gently, then add the cranberries , salt, and lemon or clementine juice, and toss again.
Taste and correct seasonings before serving.
Looking back at my posts, they all seem to be about kale, don't they? I do love kale, and the kale around here is fabulous, whether big or small leafed, or dinosaur kale - it's all fresh and delicious. I did make TWO carrot cakes for Anni's birthday, two days apart because the first went so quickly - (ahem, I might have had something to do with that:)
A Happy, wonderful Thanksgiving to you all!