Lemony Cranberry-Kale Salad


1 tbsp. coarse kosher salt

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2 large bunches kale (about 1 1/2 pounds), thick stems removed

1/3 cup dried cranberries



4 tbsp. sherry or red wine vinegar

4 tbsp. maple syrup

1 tsp. finely grated lemon zest

4 tsp. freshly squeezed lemon juice

1 large shallot, peeled and finely minced

6 tbsp. extra virgin olive oil

Coarse kosher salt, to taste

Fresh ground black pepper, to taste


For vinaigrette, whisk together vinegar, maple syrup, lemon zest, lemon juice, and minced shallot.  Drizzle in olive oil while continuing to whisk until dressing has emulsified. Taste, and add salt and pepper as needed. Set aside.

Add salt to a large pot of water and bring to a boil.

Stack half of the kale leaves, one on top of the other, on a large cutting board. Roll the leaves up, lengthwise, so that you have one long roll of leaves. Cut rolled kale into 1/2-inch horizontal slices. Repeat with remaining kale.

Fill a large bowl halfway with ice water. Set bowl next to pot of boiling water. Have a slotted spoon or strainer nearby.

Add kale to boiling water, pushing it down with a spoon, so that all of it fits in the pot. Do this quickly! Let kale cook for 20 seconds and then scoop it directly into bowl of ice water.  Make sure all the kale is submerged.  After 1 minute, drain kale and put into a salad spinner to remove excess moisture.

Transfer kale to a large serving bowl and add cranberries. Drizzle vinaigrette evenly over salad and toss to coat kale. Add more salt and pepper, as needed.

Makes 8 side dish servings.