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Kale Salad with Burrata and Roasted Beets

Kale Salad with Burrata and Roasted Beets

Ingredients (22)

For the marinated kale:

  • 1⁄4 cup grated Pecorino or Parmigiano cheese
  • 2 tablespoons extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 1 clove garlic, minced
  • 1⁄2 teaspoon honey
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon crushed red chile flakes
  • Freshly ground black pepper
  • 1 large bunch black Tuscan kale, ribs removed and coarsely chopped

For the hazelnut vinaigrette:

  • 1⁄4 heaping cup hazelnuts, toasted in a skillet over medium heat until fragrant and then finely ground
  • 3 tablespoons hazelnut oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon minced thyme leaves
  • 1⁄2 teaspoon honey
  • 1⁄4 teaspoon kosher salt
  • 3 cranks black pepper

For the finished dish:

  • Roasted and marinated beets
  • 2 balls burrata or fresh mozzarella cheese, torn into rough chunks
  • Kosher salt
  • Freshly ground black pepper
  • 1⁄2 cup coarsely chopped toasted hazelnuts
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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.

Instructions

Marinate the kale:
  1. 1In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine—really get in there and work the kale with your hands; this isn’t a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They’ll marinate just the same.

Make the vinaigrette:

  1. 1Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.

Char the kale and beets:

  1. 1Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.

Put it together and serve:

  1. 1Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts.

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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