We live in a pretty special place. Oregon is starting to get quite a name for itself these days (especially for its food), and it’s really exciting to be living here during this incredible gastronomical boom. This little salad is a little tribute to some of the most common and delicious ingredients that Oregon has always offered. The salad is a simple combination of smoked salmon, roasted hazelnuts, dried cranberries, and blue cheese all tossed together with a classic lemon juice dressing to allow the ingredients to shine. Salmon has been a fresh and culturally significant source of food around here for a millennium. Oregon is one of the top growers of cranberries in the country and produces 99 percent of all the hazelnut crop in the United States—we even have our own name for them, filberts. Blue cheese gives the salad a richer edge, and we enjoy using one of the best in the state from Rogue Creamery. This salad has many varying textures and a bitchin’ umami flavor profile. Plus, it’s deceptively filling.
Oregon Power Salad:
- 1 bunch of kale, de-stemmed and shredded
- ½ cup of roasted hazelnuts, roughly chopped
- ½ cup of dried cranberries
- 3½ oz smoked salmon, flaked
- 2 oz. blue cheese, crumbled
- Juice of ½ large lemon
- 2 tbs. olive oil
- Salt and pepper to taste
In a large bowl, combine kale, hazelnuts, cranberries, salmon, and blue cheese. Incorporate using your hands. Set aside.
In a small bowl, mix lemon juice, olive oil, salt, and pepper. Pour dressing over the salad and toss with salad tongs. Serve.