I was a bad blogger. In my first post on a new site I only revealed the recipe for one of the items pictured – the parsnip purÃ©e. Â A very loyal reader wasted no time in pointing this out (thanks she-who-will-not-be-named).Â The requested recipe is a kale salad with an apple vinaigrette.Â Yes, kale in a salad with an apple dressing. Raw, crunchy, healthy, but sweet and oh so edible.
While many edibles have been given the label ofÂ superfood, kale is definitely a worthy recipient. It’s high in vitamin A, which is essential for eye health, acts as an antioxidant, supports bone strength and your immune system. This leafy green also has significant quantities of potassium, an essential mineral. I know, I know, too healthy to taste good, but keep reading…
To make this salad, slice curly or flat kale is thin, dress it in the apple vinaigrette and top with fresh apples and toasted slivered almonds.Â It’s easy to eat by the bowlful (this coming from the cook who can’t seem to keep her hands out of the cookie jar or the doughnut box or the candy dish).
The most pressing point I can offer is to be sure and slice the kale very thin – because it is fibrous and tough in its raw state, small pieces are the only way to make it palatable.Â Once the stems are removed, roll up several leaves at a time and slice cross-wise to create what’s called chiffonade.Â Â
Perhaps the most super aspect of kale, and its presence in a fresh salad, is that it won’t wilt. Not even after three days in the fridge. Maybe by the fourth, but you get the drift. It’s sturdy, can be made ahead of time and great for busy lives.Â Creamy blue cheese crumbles are also a nice garnish.Â But you didn’t hear that from me.
|Kale Salad with Apple Vinaigrette||
- For Vinaigrette
- Â¼ cup apple cider vinegar
- Â¼ cup olive oil
- Â¼ cup canola oil
- Â½ cup apple purÃ©e*, from one medium Gala apple, peeled, cored and chopped
- 1 teaspoon cinnamon
- 1 teaspoon honey
- 1 lemon, juiced
- kosher salt
- For Salad
- Â½ bunch of kale, chopped into thin strips (chiffonade)
- 1 apple, cored & diced, Gala, Empire or Honeycrisp recommended
- 2 teaspoons pine nuts or slivered almonds, lightly toasted
- 2 ounces fourme d’Ambert, or Roquefort cheese, crumbled (optional)
- kosher salt & freshly ground black pepper
- PurÃ©e apple in a food processor (or blender) until mostly smooth with lemon juice. Add apple cider vinegar and cinnamon and process until smooth. With processor running, slowly drizzle in oils until fully combined. Season to taste with salt. Refrigerate for up to two weeks.
- To toast nuts, toss lightly in a sautÃ© pan over medium heat until just fragrant and beginning to turn color.
- Combine salad ingredients and season to taste with salt and freshly ground black pepper. Spoon three tablespoons of apple vinaigrette evenly over salad, and mix thoroughly (clean hands work best, tongs work, too). Store chilled for up four days.
*You can substitute unsweetened apple sauce for the fresh apple purÃ©e, however the texture will not be as smooth.