Ingredients with Measurements:
- 1 bunch of kale, washed and chopped
- 1 scarlina, washed and chopped
- 1/2 cup of sliced almonds
- 1/2 cup of crumbled feta cheese
- 1/4 cup of dried cranberries
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the chopped kale and scarlina.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the kale and scarlina and massage the leaves with your hands to help soften them.
4. Add the sliced almonds, crumbled feta cheese, and dried cranberries to the bowl and toss everything together.
5. Serve immediately or refrigerate until ready to serve.
10 minutes
5. Temperature: Room temperature
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Total fat: 20g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 280mg
- Total carbohydrates: 15g
- Dietary fiber: 3g
- Sugars: 8g
- Protein: 6g
Substitutions for ingredients:
- Instead of scarlina, you can use any other leafy green such as spinach or arugula.
- Instead of almonds, you can use any other type of nut such as walnuts or pecans.
- Instead of feta cheese, you can use any other type of crumbled cheese such as goat cheese or blue cheese.
- Instead of dried cranberries, you can use any other type of dried fruit such as raisins or cherries.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced apples or pears for a sweet crunch.
- Add sliced red onions or shallots for a bit of bite.
Tips and tricks:
- Massaging the kale and scarlina with the dressing helps to soften the leaves and make them more tender.
- Toasting the almonds before adding them to the salad adds extra flavor and crunch.
- Use a mandoline or sharp knife to thinly slice the scarlina for easier eating.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional dried cranberries and sliced almonds.
Garnishes:
- Additional dried cranberries and sliced almonds.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a bowl of soup.
Troubleshooting advice:
- If the kale and scarlina are too tough, try massaging them with the dressing for a few minutes longer.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
Food history:
- Scarlina is a type of chicory that is commonly used in Italian cuisine.
Flavor profiles:
- This salad has a mix of sweet and savory flavors with a slightly bitter undertone from the scarlina.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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