News 4 Cooks: Kale Salad with Crunchy Nut Lemon Topping - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Kale Salad with Crunchy Nut Lemon Topping

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Gourmet Girls: Kale Salad with Crunchy Nut Lemon Topping
½ cup honey
1 cup balsamic vinegar
1 pint walnuts
6 bunches kale, washed, stemmed and torn in pieces
2 Tablespoons grainy mustard
Extra Virgin Olive Oil
1 cup pomegranate seeds or diced strawberries
Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts, set aside to cool.
Pile greens on a platter. Stir mustard into dressing, then whisk in about 1 cup EVO, pour over greens to wilt. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds and herbed crumbs. Serve warm.

Crunchy Nut Lemon Topping
2 Tablespoons nuts
1 Tablespoon EVO
1 cup gluten free bread crumbs
2 oil packed anchovy fillets, minced
3 minced gloves garlic
¼ teaspoons salt
2 Tablespoons finely shredded lemon zest
1 Tablespoon finely chopped flat leaf parsley
Toast nuts in a wide frying pan over medium heat until lightly toasted, about 3 minutes and set aside in a medium bowl.
In the same pan, heat 1 Tbsp olive oil over medium heat and add bread crumbs.
Toast crumbs, stirring occasionally until a shade darker, about 5 minutes. Add anchovies and garlic, stir to combine well.
Add bread crumb mixture to pine nuts. Stir in ¼ teaspoon salt, lemon zest and parsley.

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