Mushrooms, kale and hazelnuts are all in season during September, so this light, unique salad is a wonderful brunch option or light first course for dinner.
1 head of kale
1 cup chopped hazelnuts
1 cup hard cheese, such as parmesan, cut into chunks
2 cups of mushrooms
2 tbsp of olive oil
Juice from 1/2 lemon
3 tbsp of olive oil
Salt/black pepper to taste
1. On the stove bring a large pot of water to boil with 2 tbsp of salt in the water. Chop the head of kale into thin slices and wash well in a colander. Once the water is boiling, add the kale and let it boil for 2 minutes. Pour into the colander and cool with ice cold water, let dry. Add into a large salad bowl.
2. Chop the hazelnuts roughly, and roast in a pan over the stove on medium heat till golden about 5 minutes. Ad to the salad bowl.
3. In the pan, add the 2 tbsp of olive oil and sauté the mushrooms for about 7 minutes over medium heat till golden, salt and pepper lightly to taste. Ad to the salad bowl.
4. Mix the lemon juice and olive oil, salt and pepper to taste. Pour over the salad and finish with the parmesan chunks.
*Recipe courtesy of Linnea Johansonn, New York City event planner and cook. Image: Kittikun Atsawintarangkul / FreeDigitalPhotos.net*