I had a fabulous salad at Renaissance a few months ago. If you’re looking for a yummy lunch with the world’s best view, I highly recommend you go there. Since I had a bunch of kale and chard left in my fridge, I made up a salad that’s a bit like the one at Renaissance. Though, the Renaissance salad used hazelnuts and only kale and I’m not really sure what their dressing has in it. Mine’s a little more pedestrian than that, but still super yummy!
Chard and Kale Salad with Almonds and Dried Cranberries
1 half bunch chard (about 5 large leaves, stems removed and chopped very small)
1 half bunch kale (about 5-6 large leaves, stems removed and chopped very small)
1/4 cup dried cranberries
1/4 cup raw almonds
1/2 apple chopped (optional)
Dressing:
4 t lemon juice
4 t lemon juice
4t olive oil
1t dijon
a dash of honey
salt and pepper to taste
Place almonds in a dry pan over low-med. heat. Let them toast while you chop up the greens into tiny bits (almost like confetti). Place greens in a bowl with a lid.
Shake the almonds every now and then.
Mix the dressing ingredients in a jar with a lid. Shake well.
Once the almonds are toasted a bit, place them with the cranberries on a cutting board and chop up.
Mix it all together with the greens, dressing and apples. I like to shake it up in the bowl with a lid. This salad actually tastes better the next day and will keep pretty well for a few days.
This makes enough for a very large lunch for one or side salads for a few people. Enjoy!
