Kale, Apple and Hazelnut Salad with Maple Hazelnut Vinaigrette

Serves 4-6

I love this combination of ingredients, but other types of nuts like pecans and walnuts are great here, too. Use cabbage instead of kale and pear instead of apple and you’ve got yourself another delicious variation. Make it hardier by adding some lentils, beans, or quinoa, or another protein.

For the Maple Hazelnut Vinaigrette:
1 tablespoon minced shallot
1 tablespoon Sherry vinegar
2 teaspoons pure dark grade A maple syrup
1 1/2 teaspoon Dijon mustard
3 Tablespoons roasted hazelnut oil (or olive oil)
Sea salt and freshly ground pepper to taste 

For the salad:
1 head of Lacinato (aka Dinosaur and Tuscan) kale, very thinly shredded
Maple Hazelnut Vinaigrette
1 large Honeycrisp apple (or another firm, sweet and tart apple), sliced into matchsticks
1/3 cup thinly sliced fennel (reserve fennel fronds and roughly chop them to add in if you wish)
1/3 cup roughly chopped roasted hazelnuts
Sea salt
Freshly ground black pepper

1. In a small bowl, whisk together the shallot, vinegar, maple syrup, and mustard. Continue whisking and slowly drizzle in the oil. Add salt and pepper to taste. Alternatively, combine all the ingredients in a jar and give it a good shake.

2. Place the kale in a large bowl and add enough vinaigrette to coat, massaging it into the kale for a minute or so until the kale becomes tender.

3. Gently fold in the apple, fennel, and most of the hazelnuts, reserving a tablespoon of hazelnuts for garnish and adding more salt and pepper to taste if you wish. Divide equally among plates and garnish with the reserved hazelnuts and fennel fronds if you are using them. 

Elephant’s Delicatessen Tomato Orange Soup - Lauren’s version

This is one of my favorite soups and it’s so easy and quick to make! Here, I’ve lightened it up some but it’s still nourishing and hits the spot. Feel free to mix in lentils, chickpeas or beans, and stir in some dark leafy greens to wilt just prior to serving.