This simple, satisfying kale salad is deliciously full of contrasting textures and temperatures—warm, just-crisp kale; cool, creamy burrata cheese; tender roasted beets; rich hazelnut vinaigrette; and crunchy chopped nuts to top it off—not to mention vibrant with flavor (garlic, thyme, honey). See Paul Kahan’s process for roasting and marinating the beets ahead of time (keep some in your fridge and you’re never far from a great snack or salad), and read a bit about why roasting makes veggies sweeter in the first place.
What to Buy: Hazelnut oil can be ordered online or found in many grocery stores. It adds a wonderfully deep, nutty flavor to the dressing; see other ways to use it. If you can’t find burrata, use a fresh, milky mozzarella cheese instead. And while this calls for Tuscan kale, it’s just as good with other types of kale.
Make the vinaigrette:
Char the kale and beets:
Put it together and serve:
Reprinted with permission from Cooking for Good Times by Paul Kahan, copyright © 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC. Photograph courtesy of Peden + Munk.
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