Sugared cranberry salad is a festive addition to any holiday table. It combines sugared, fresh cranberries (that can be made a day ahead) with baby kale, shaved Parmesan cheese and a candied ginger vinaigrette dressing.
INGREDIENTS
For The Cranberries
- 2 c. fresh cranberries, room temperature
- 1 1/2 cups granulated sugar (for rolling)
- 1/3 c. granulated sugar
- 1/3 c. water
For The Salad
- 16 c. baby kale, washed
- 1/2 t. salt
- 2 T. crystallized ginger, chopped
- 1/4 c. white wine vinegar
- 1/8 t. ground cloves
- 1/3 c. extra virgin olive oil
- 1/4 t. black pepper
- 8 oz. good Parmesan cheese, shaved
INSTRUCTIONS
For The Cranberries
- Place sugar and water in shallow pan and heat until simmering (not boiling) and the sugar is dissolved.
- Place cranberries in the pan to submerge. Make sure cranberries are well coated. Using a slotted spoon transfer the coated to cranberries to a wire rack to dry for an hour.
- Place granulated sugar in a shallow pan or bowl and working in small batches, roll cranberries through sugar to coat. Transfer coated cranberries to a clean surface for furthering drying, about 1 hour.
For The Salad
- Combine the ginger, vinegar, oil, salt, pepper and cloves in a small container with an air-tight lid. Divide the baby kale, cranberries and Parmesan cheese evenly among eight salad plates. Shake the dressing vigorously and pour over the salad. Serve.
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