"My youngest daughter is so into her kale that she watches for the first frost each autumn, knowing that frost makes kale sweeter and more tender," says Paulette Whitney. "When that frost happens she gathers kale and makes this salad; our favourite salad kales are Pentland brig or red Russian. Rubbing the dressing into the leaves breaks down the cell walls and makes for a tender salad. Look for kales with lighter-coloured leaves."
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp hazelnut oil
- 4 cups mixed kale leaves (such as purple and green), coarsely torn
- 45 gm (⅓ cup) roasted hazelnuts, coarsely crushed
- 1Combine vinegar and oils in a small bowl, pour onto the kale in a large bowl and rub into leaves until kale softens and brightens (1-2 minutes). Season to taste, then transfer to a salad bowl and top with hazelnuts to serve.