This salad might not sound like much, but it is SOOOOO DELICIOUS! At a restaurant in Chicago, we ate a similar kale salad on the recommendation of the waiter, and we fell head over heels for it. My children and my husband wanted me to try to recreate the salad and this is the result. Believe it or not, instead of Saturday sweets, my children often asked to have this salad instead, during their upbringing. Many guests have also said that it is the most delicious kale salad they have ever eaten. You can prepare everything a day or two in advance if you don’t add the nuts, the dressing and the tortilla strips. It keeps well in a Ziplock bag in the fridge with a little air in it. It is also both easy and quick to make and goes well with most things!
You will need
Kale Salad
7 oz of whole kale leaves, rinsed, dried, stem removed and the leaves very thinly sliced 0.4 cups dried cranberries
0.8 cups corn kernels
0.8 cups wasabi nuts, coarsely crushed by pulsing in the blender
Tortilla Strips
2 shredded corn tortillas
Canola oil for frying
The World’s Best Honey and Balsamic Vinaigrette
3 tbsp good quality balsamic vinegar
1 tbsp liquid honey
1 large garlic clove, finely grated
2/3 cup olive oil
1 1/2 tsp dried oregano
Sea salt
Freshly ground black pepper
Homemade or Hellman’s mayonnaise to taste
How to make it
Start with the dressing:
1. Pour honey and balsamic vinegar into a bowl. Stir until the honey has dissolved. Then add garlic.
3 tbsp good quality balsamic vinegar
1 tbsp liquid honey
1 large garlic clove, finely grated
2. Add the oil in a thin stream while stirring vigorously.
2/3 cup olive oil
3. Season with the spices and taste.
1 1/2 tsp dried oregano
Sea salt
Freshly ground black pepper
4. Mix one part of the World’s Best Honey and Balsamic Vinaigrette with one part mayonnaise - amount to taste but the salad is tastiest with a generous amount of dressing. Set aside.
1 part The world’s best Balsamic and Honey Vinaigrette
1 part Homemade or Hellman’s mayonnaise
Tortilla Strips
5. Cut or clip tortillas into thin strips. Heat up a frying pan with canola oil so that it covers the bottom with 1/4 inch. Add the tortilla strips and fry them crispy. Let them drain on kitchen paper.
2 shredded corn tortillas
Canola oil for frying
The Salad
6. In a large bowl, mix kale, cranberries, and corn. You can prepare this far in advance. Just before serving - massage in a generous amount of dressing and mayonnaise mixture into the leaves (use your hands). Add wasabi nuts and mix around. Arrange the salad on plates or on a large platter and top with the tortilla strips.
7 oz of whole kale leaves, rinsed, dried, stem removed and the leaves very thinly sliced
0.4 cups dried cranberries
0.8 cups corn kernels
0.8 cups wasabi nuts, coarsely crushed by pulsing in the blender
Fried tortilla strips from 2 corn tortillas
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