Kale salad with toasted hazelnuts and caraway seeds

Indulge in the flavors of fresh kale, crunchy hazelnuts, and aromatic caraway seeds with this delightful salad. Perfect for a burst of culinary goodness!

Ingredients:

• 2 bunches kale (big ribs removed)
• 1/2 cup hazelnuts
• 1/2 cup yogurt (sheep or goat if you can find it)
• 2 tablespoons almond oil
• 1 tablespoon honey
• 1 tablespoon sherry vinegar
• 1/4 teaspoon sea salt
• 2 tablespoons lemon toasted caraway seeds (instructions follow)
• 1 lemon
• olive oil

Instructions:

1. To begin, prepare the lemon-infused caraway seeds. These seeds can be enjoyed as a tasty snack and can be made in a quantity ranging from ½ to 1 cup. If you prefer, you can customize the amount to suit the recipe. For ½ cup of seeds, heat one tablespoon of olive oil in a sauté pan. Add the zest of a lemon and cook until it curls. Introduce the caraway seeds and toast them in the oil. Once they release a fragrant aroma (usually after a couple of minutes), take them off the heat and let them cool. These can be made well in advance and once you try them, you might want to have them on hand all the time. I certainly do. They work wonders in perking up a dull salad.
2. Start by removing the tough ribs from the kale and cutting or tearing it into small, manageable pieces. Quickly blanch the kale in boiling water for 1-2 minutes. Then, drain and immerse it in an ice bath to halt the cooking process. Pat it dry using a kitchen towel or a salad spinner.
3. In a spacious salad bowl, combine yogurt, oil, honey, vinegar, and salt, whisking them together. Add the blanched kale to the mixture. If your hazelnuts are whole, gently crush them using the side of a knife blade to break them down slightly without dicing them. Toast the hazelnuts over medium heat for a few minutes until they turn crispy and release their full aroma.
4. Allow the mixture to cool for a few minutes. Sprinkle the toasted nuts and seeds over the kale. Delight in the flavors.

Summary:

• Calories: 1105 kcal
• Fat: 91 g
• Protein: 30 g
• Carbs: 67 g
• Potassium: 2356 mg
• Magnesium: 299 mg