This quick kale salad recipe from ScandiKitchen Christmas is a great go-to for a simple meal or side salad idea. If you spend 5 minutes massaging the kale (yes, you read right) the bitterness disappears and you end up with a silky, beautiful bitter-on-the-bite salad, perfect next to rich meats.
75 g hazelnuts
200 g curly kale
at least 3 tablespoons freshly squeezed lemon juice
2 heads of chicory
2 tart apples
seeds from ½ a pomegranate
olive oil and seasoning, as needed
Toast the hazelnuts in a hot pan and set aside to cool. Remove and discard the stalks from the kale, and chop the leaves roughly.
In a bowl, combine the lemon juice and a pinch of salt, then add the kale. Massage with your fingers for about 5 minutes – you will see the kale changing colour to a deeper green, and it will also feel softer. This means the harsh bitterness will also disappear.
Discard the outer layers of the chicory/endive leaves, then thinly slice and add to the salad. Core and chop the apples and add to the bowl. Hold the pomegranate half over the bowl, cut-side down, and beat out the seeds using a wooden spoon.
Raw kale salad doesn’t need a lot of dressing – mainly just the lemon. I usually just add a glug of olive oil and check if it needs more lemon and salt. If it’s too tangy, a pinch of sugar or even runny honey works, but don’t use any creamy dressings. Taste and season as preferred. Finally, fold in the hazelnuts and serve.