Here’s a January recipe perfect for easing off your Christmas indulgence. This salad is a great example of Scandinavian cooking: simple, natural and honest, with a focus on seasonal ingredients. This dish is easy to make!

Serves 2

Small bunch of kale (about 200g)
1-2 tbsp lemon juice
1-2 tbsp good-quality olive oil
Salt and freshly ground black pepper
1 large tbsp roughly chopped, toasted hazelnuts
Approx. 25 red grapes
40g Västerbotten or Pecorino cheese shavings (if you cannot get hold of Västerbotten, use Pecorino instead)

1. Discard the stems of the kale and chop the leaves. Add the lemon juice, oil, salt and pepper to the kale and gently massage the leaves until they tenderize. This takes a few minutes and you will see the kale go a darker green colour (massaging makes the kale’s tough cellulose structure break down and wilt a bit). Taste it: if it is no longer bitter, it’s done.

2. Add the toasted hazelnuts to the salad along with the halved red grapes and Västerbotten cheese shavings. Serve immediately.

The Scandi Kitchen Cookbook is by Bronte Aurell and published by Ryland Peters & Small. visit the Scandi Kitchen for Fika, open sandwiches, salads and pastries.

Feeling inspired? Check out our Stockholm Eats guide.

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