Kale and Apple Salad
Kale and Apple Salad
MANTENER PANTALLA ENCENDIDA
Ingredientes
Ingredients
Dressing:1/2 cup apple cider vinegar
1 tablespoon Dijon mustard
1/4 cup maple syrup
1 tablespoon minced shallot
1 cup olive oil
1 teaspoon kosher salt
Ingredients
Salad:
4 cups kale, chiffonnade cut (see description below)
1 tablespoon good quality apple cider vinegar
1 Gala or other hard, slightly tart apple, cut into thin slices (see note below)
1 cup purple cabbage, sliced very thin
1 cup carrots, julienned small on Japanese mandolin or sliced very thin
1/4 cup roasted, salted sunflower seeds
Método de preparación
Dressing:
This will make a bit more dressing than you need for the 4 cups of kale listed below… but it keeps well for 3 to 4 days.
- Place the vinegar, mustard, maple syrup and shallot in a blender and pulse until well incorporated and the shallot is liquefied.
- At a medium speed, slowly drizzle the olive oil into the vinegar mixture to emulsify.
- Add the salt and pulse a few more times to blend. Taste and adjust with more maple syrup, vinegar or salt as needed.
Salad:
- Chiffonnade the kale by tightly rolling the leaves and then cutting across the roll into very thin strips.
- Place the kale chiffonnade into a mixing bowl and add the tablespoon apple cider vinegar, then mix and let sit for 10 minutes.
- Add the apple slices, cabbage, carrots and sunflower seeds to the kale and cider and mix well, dress with the cider dressing to your taste, we recommend about a 1/2 to 3/4 cup on this amount of kale.
Note: The apples can be cut up and placed directly into the kale and vinegar mixture this will prevent the apple from turning brown.
Optional ingredients:
- Crispy, chopped-up bacon
- Any type of goat cheese
- Cheddar cheese cut into tiny squares
- Sliced pears
- Fresh spinach
- Red peppers