Lacinato Kale Salad With Dried Cranberries And Walnuts

1. 1

   Toast the nuts lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Set aside to cool.

2. 2

   Pour about 1/2 cup boiling water over the cranberries and leave them to soften until you are ready to toss into the salad, at least 15 minutes.

3. 3

   Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you're aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.

4. 4

   Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.

5. 5

   Slice the olives off their pits/stones and cut them in slivers. Core and seed the red pepper, quarter it lengthwise and cut it in matchsticks. Toss the olives, nuts and pepper with the kale.

6. 6

   Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar, sea salt and pepper. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it's needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like.

7. 7

   This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.

* Per serving · 4 servings · Values may vary.