A like to keep a variety of nut oils in my pantry for unique vinaigrettes like this one, but also to drizzle on finished dishes, added right into baked goods, or used in sauces or pasta dishes. My favorites include walnut oil, almond oil, pistachio oil and hazelnut oil. For this healthy side salad, I chopped red kale into bite-sized pieces and served it alongside sliced white mushrooms, sweet jumbo raisins, and chopped walnuts to accentuate the nutty flavor of the homemade walnut vinaigrette. This vinaigrette is one of my favorites–in addition to the walnut oil it has white balsamic vinegar and a touch of Dijon mustard; all flavored with salt and pepper and some snipped fresh chives.
(To view this recipe, click on the blue title of the blog post above*)
Red Kale & Mushroom Salad with Walnut Vinaigrette
Ingredients:
- 1 bunch red kale, stems and ribs removed, leaves washed, dried and chopped into bite-sized pices
- 4 oz. organic white mushrooms, sliced
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- For the vinaigrette:
- pinch of crushed red pepper flakes
- 3 Tablespoons walnut oil
- 1 Tablespoon Dijon mustard
- 1/4 cup white balsamic vinegar
- 1 Tablespoon chopped, fresh chives
- salt and pepper to taste
- (*This salad also works nicely with radicchio, endive or Lacinato kale)
Directions:
- Toss the prepped kale with the sliced mushrooms, walnuts, and raisins. Shake the vinaigrette ingredients in a small mason jar, or whisk until emulsified and smooth. Tate the vinaigrette and season with salt and pepper to taste. Drizzle over the prepared salad.
Tagged: chives, Dijon mustard, kale, kale salad, kale salad with mushrooms, mushrooms, raisins, raw kale, raw kale salad, red kale, sliced mushrooms, walnut oil, walnut vinaigrette, walnuts, white balsamic vinegar
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