As a Norwegian-American food writer and recipe developer, I love both digging into the old Scandinavian classics and also using Nordic ingredients in fresh ways. In this salad, raw kale salads get a Scandinavian touch with a semi-hard Norwegian cheese such as Norvegia (feel free to substitute Swedish Västerbotten, or even Parmesan if necessary). Cruciferous vegetables have roots in the Viking age, making kale a perfect ingredient to experiment with in Nordic cooking. I originally came up with this recipe for my Scandinavian food blog, Outside Oslo (www.outside-oslo), and later published a version in the Norwegian American Weekly.

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