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Sugared Cranberry Salad

Servings 8
Author Jill McOwen

Ingredients

for the cranberries

  • 1/3 c. granulated sugar
  • 1/3 c. water
  • 2 c. fresh cranberries room temperature
  • 1 1/2 cups granulated sugar for rolling

for the salad

  • 2 T. crystallized ginger chopped
  • 1/4 c. white wine vinegar
  • 1/3 c. extra virgin olive oil
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 1/8 t. ground cloves
  • 16 c. baby kale washed
  • 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.