Dark wintery days make me long for vitamin-rich foods that taste of life and the world being green. This kale salad hits the spot. The tangy dressing, toasted nuts, tart cranberries, and salty Parmesan offset kale’s earthiness. It’s important to finely chop the green and then “knead” it in the salad bowl to break up the tough, otherwise difficult-to-digest fibers. My guests rave over this salad.

Kale Salad with Hazelnuts and Parmesan 

Serves 4

Salad

½ cup raw, skinned hazelnuts
1 tablespoon olive oil
4 cups finely chopped kale
¼ cup dried cranberries
¼ cup grated Parmesan 

Directions

1. Carefully cut each hazelnut in half, which is harder than it sounds. You have to do this nut by nut. Then, heat the olive oil in a small skillet over medium heat. Add hazelnuts and toast, shaking the pan to get all sides. Be careful they don’t burn. Remove from heat and set aside to cool.

2. Place kale in your salad bowl and massage with your hands to break up the fibers. This should take at least 2 to 3 minutes. Add nuts, cranberries, cheese, and enough dressing to coat the leaves. Taste and adjust seasonings. Serve and enjoy.

Dressing

¾ teaspoon Dijon mustard
¾ teaspoon soy sauce
¼ teaspoon Worcestershire sauce
juice from 1 lemon
2 teaspoons apple cider vinegar
½ teaspoon honey
generous pinches of salt and pepper
¾ cup good quality extra-virgin olive oil

Directions

1. Place all ingredients in a glass jar. Close the lid and shake well. Taste for seasonings. Pour over salad, using only enough to properly coat the leaves. Any leftover dressing can be refrigerated for up to a week.