Lacinato kale is very different than the ordinary hard, curly variety that many people (vegan or not) dislike. Its milder flavor and softer texture make it a superior salad green. You could make this salad with any of your favorite bitter salad greens, but we like lacinato kale; if you can’t find that, we’d suggest substituting arugula or friseé.
Lacinato Kale Salad with Pine Nuts and Cider-Dijon Vinaigrette
Pair the bitter greens with a piquant mustard-cider-lemon dressing and top with freshly toasted pine nuts for an easy, tasty salad even kale skeptics will enjoy.
Cider-Dijon Vinaigrette (recipe follows)
2 bunches fresh lacinato kale (about 280 grams) or other bitter salad greens, washed, dried and chopped; remove any thick or tough stems
1/3 cup raw pine nuts
Freshly ground black pepper
Prepare Cider-Dijon Vinaigrette dressing.
Preheat oven to 350ºF/175ºC. Toast pine nuts on a baking sheet for about 5 minutes, watching carefully so they don’t burn. Set aside to cool.
Toss kale in a large mixing bowl with 3 tablespoons of the dressing; add more if needed, or to taste. Refrigerate remaining dressing in a tightly sealed container for future use. Sprinkle pine nuts over salad. Add a grind or two of fresh black pepper, if desired.