Recipes

Two Kale Salads

1/2 cup walnuts, coarsely chopped 
1 tablespoon sherry vinegar 
1 tablespoon extra-virgin olive oil 
Coarse salt and ground pepper 
1 bunch Kale, tough stems removed and leaves torn 
into small, bite-size pieces 
2 1/2 ounces gouda, cut into 1/2-by-1/4-inch pieces 
6 chives or scallions, cut into 1-inch lengths 
Anjou pear, halved, cored, and very thinly sliced 
crosswise 

Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes. 

In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine. 

Kale, Blood Orange, and Hazelnut Salad 

1 1/2 pounds Kale, stems and ribs removed, leaves shredded
4 blood oranges, segmented, juice reserved 
1/2 cup hazelnuts, toasted and chopped 
3 tablespoons balsamic vinegar 
3 tablespoons extra-virgin olive oil 
Coarse salt and freshly ground pepper 

Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.