Kale, Apple, Walnut Salad
I am obsessed with this salad, having devoured it for the past four nights. Crunchy, sweet, sour, salty, earthy—it is the perfect balm for winter. Remember to knead the kale to break up the fibers. The salad's components can be prepared well in advance, making the final assembly a snap. The toasted nuts and breadcrumbs stay good for a day if well covered. The apple, radishes, and cranberries can be mixed with a bit of salad dressing, tossed, and refrigerated for up to six hours.
Kale, Apple, Walnut Salad
Serves 4
Dressing
3/4 teaspoon Dijon mustard
3/4 teaspoon soy sauce
juice from 1 lemon
2 teaspoons apple cider vinegar
1/2 teaspoon honey
generous pinches of salt and pepper
3/4 cup good quality extra-virgin olive oil
Directions
Make your dressing by placing all ingredients in a glass jar. Close the lid and shake well. Dressing can be refrigerated for up to a week.
Salad
1/3 cup dry bread cubes (cube leftover sourdough and let sit out a day or two. Any left keeps in a Ziploc bag for at least a month)
1/3 cup walnuts
3 tablespoons olive oil, divided
1/2 teaspoon ground cumin
1/4 teaspoon coarse salt
2/3 crisp, sweet-tart apple like a Honeycrisp, Jonathan, Kanzai
3 radishes
1/4 cup (scant) dried cranberries
4 cups finely chopped kale
1/4 cup firm blue cheese
Directions
Place bread cubes and walnuts in a mini blender or food processor and pulse on and off until crumbs and walnuts are the size of Grape Nuts cereal, about 1/8 inch. Remove and set aside.
Heat olive oil in a small nonstick skillet. Add breadcrumbs and walnuts, cumin, and salt. Stir and toast until a rich brown. Remove and place in a small bowl with any accumulated oil.
Cut off chunks and peel two-thirds of the apple. Cut into thin matchsticks, approximately 2 inches long and thin like spaghetti. This is tedious, but it’s crucial for both taste and texture. Place apple in a small bowl. Matchstick the radishes and add to the bowl. Add cranberries. If making ahead, toss in enough salad dressing to coat the apples to prevent them from browning. Cover with plastic wrap and refrigerate for up to six hours. Otherwise, just add to the kale before tossing.
Before serving, place kale in a salad bowl. Knead the leaves with your hands to tenderize the fibers. Crumble blue cheese over the top, add all other ingredients, and drizzle on salad dressing. Toss, adding more dressing as desired. Taste for salt and pepper.
NOTE: the photos show the breadcrumbs and walnuts toasted separately, but I have found you can toast both at the same time and it saves some time and clean-up. Either way works!
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
