Kale Salad With Toasted Hazelnuts And Caraway Seeds

Name: Kale Salad With Toasted Hazelnuts And Caraway Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches kale (big ribs removed); 1/2 cup hazelnuts; 1/2 cup yogurt (sheep or goat if you can find it); 2 tablespoons almond oil; 1 tablespoon honey; 1 tablespoon sherry vinegar; 1/4 teaspoon sea salt; 2 tablespoons lemon toasted caraway seeds (instructions follow); 1 lemon; olive oil

Servings: persons

1
Start with the lemon-toasted caraway seeds. I love these just as a delicious snack and make them 1/2 to 1 cup at a time, but you can just make enough for the recipe if you like. For 1/2 cup, put one tablespoon olive oil in a saute pan. Add the zest of one lemon. Heat until the lemon begins to curl. Add the caraway seeds. Toast them in the oil. When they smell fragrant (a couple of minutes), remove from the pan and cool. You can make these way in advance, and once you have, you may decide to keep them around all the time. I do. And they're great to have around to brighten up a boring salad.
2
Remove the big parts of the ribs of the kale and cut or tear into bite-size pieces. Blanch in boiling water for 1-2 minutes. Strain and submerge in an ice bath to shock the kale and stop the cooking. Dry in a towel or salad spinner.
3
In a large salad bowl whisk together yogurt, oil, honey, vinegar and salt. Toss in the kale. If the hazelnuts are whole, crush them with the side of your knife blade to bread them down a little but not dice them. Toast them over medium heat for a few minutes to make them crunchy and bring out the flavor.
4
Let cool for a few minutes. Toss the nuts and seeds over the kale. Enjoy.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 bunches kale (big ribs removed), 1/2 cup hazelnuts, 1/2 cup yogurt (sheep or goat if you can find it), 2 tablespoons almond oil, and more.

Yes, Kale Salad With Toasted Hazelnuts And Caraway Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!