Kale salad with goat cheese vinaigrette and crunchy almond brittle

Indulge in the rich flavors of kale salad with creamy goat cheese vinaigrette and a delightful crunch from the almond brittle. Perfect balance of savory and sweet!

Ingredients:

• 1 tablespoon unsalted butter
• 1 cup white sugar
• 1/4 cup water
• 1 pinch salt
• 1 cup blanched whole almonds
• 1/2 teaspoon baking soda
• 1/2 teaspoon flaked sea salt (such as Maldon)
• 450g lacinato kale (also called Tuscan kale), stems and center ribs discarded (it’s okay to substitute regular kale if that’s all you can find!)
• 2 carrots, outside skins peeled or washed with bottoms chopped off
• 2 tablespoons shallot, finely chopped
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 tablespoons olive oil
• 110g goat cheese

Instructions:

1. For the brittle
2. Heat the oven to 180 °C. Spread almonds on a baking sheet with edges and bake for 10-15 minutes, stirring occasionally. Once cooled, roughly chop the almonds.
3. Line a large baking sheet with parchment paper.
4. In a large, heavy saucepan, mix sugar, water, and salt. Heat over medium heat until the sugar dissolves.
5. Turn the heat to medium-high and let it boil without stirring until the mixture becomes caramelized, around 10 minutes. (If you have a candy thermometer, the temperature should reach 325°F.)
6. Take the saucepan off the heat; swiftly mix in the almonds, then add the butter and baking soda.
7. Pour the mixture onto the prepared baking sheet. Using a wooden spoon, quickly spread it evenly to cover about half of the baking sheet (it doesn’t have to be perfect!).
8. Evenly sprinkle sea salt over the brittle.
9. Let the brittle cool completely at room temperature until firm, approximately 2 hours.
10. This is where the fun begins! Hold the baking sheet about a foot above your kitchen counter and drop it. Repeat this a few times until the brittle breaks into irregular pieces – some big and some small.
11. For the salad
12. Slice the kale thinly crosswise in batches.
13. Using a peeler, create ribbons of each carrot by peeling down its length.
14. In a small bowl, whisk together shallot, lemon juice, salt, and pepper. Slowly add the oil while whisking continuously. Then, incorporate the goat cheese and whisk until smooth and well-mixed.
15. In a large bowl, toss the kale and carrots with enough dressing to coat them well, then season with salt and pepper to your liking.
16. Add the brittle pieces like croutons, and savor the salad!

Summary:

• Calories: 3809 kcal
• Fat: 267 g
• Protein: 124 g
• Carbs: 249 g
• Potassium: 2682 mg
• Magnesium: 500 mg