The Slowcook at Spydog Farm The Slowcook at Spydog Farm

German Kale Salad

August 21st, 2014 · No Comments · Posted in Recipes


We’re having great fun feeding our opera singing guest, Andrew. But recently he turned the tables on us, producing this incredible kale salad with a German tilt.

It helps if you can find a German-style mustard for the dressing. Also, one of the components is almonds (or hazel nuts) seasoned with smoked paprika and toasted. We just happen to keep a Spanish smoked paprika in our pantry.

Start with a large bunch of kale. Clean, drain and tear the leaves into bite-size pieces. Toss with one or two shallots thinly sliced and sautéed until soft in a bit of olive oil, as well as 1 cup of nuts, seasoned with oil, salt and smoked paprika and toasted in a 350-degree over. (If using hazel nuts, you’ll need to toast them twice–once before seasoning to remove the skins.)

For the dressing, mix 1 clove garlic, minced, with 2 tablespoons German mustard, 2 teaspoons soy sauce, 2 tablespoons olive oil (or a more neutral oil, such as grape seed, juice from 1/2 lemon and freshly ground black pepper to taste.

Dress the salad and serve.

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