Kale and Apple Salad with Cider-Vinegar Dressing by
Total time: 40 minutes
Ingredients
For the vinaigrette:
1 medium shallot, minced
2 TBSP cider vinegar
1/2 tsp sea salt
1/2 tsp pepper
2 tsp maple syrup
3 TBSP extra virgin olive oil
For the salad:
1 TBSP vegetable oil
2 large sweet apples, such as Gala, pink lady, cored and cut into 1/4 inch wedges
2/3 c. roughly chopped pecans
1 large bunch kale, destemmed and finely chopped
2 oz. blue cheese, crumbled
Instructions
First, star the vinaigrette: In a medium-size bowl, whisk together the shallot, vinegar, salt, pepper, and maple syrup. Set aside to let the shallot marinate.
Next, prepare the apples: Set a large skillet over medium-high heat. Add 1 TBSP vegetable oil and heat for a minute; then add the apples. Cook, stirring often, until the apples are tender, 5 to 7 minutes. Remove from the heat. Now set a small skillet over medium-low heat and add the pecans. Cook, stirring often, until toasted and fragrant, 6 to 8 minutes. Set aside.
Put the chopped kale in a large bowl. Pour all but a few of the still-warm apples and all of the pecans over it and toss well; the kale will wilt slightly.
Finish the vinaigrette by slowly whisking the 3 TBSP of olive oil into the vinegar mixture. Pour the vinaigrette over the kale, a bit at a time, tossing as you go. Top the salad with blue cheese and reserved apple slices.
Next, prepare the apples: Set a large skillet over medium-high heat. Add 1 TBSP vegetable oil and heat for a minute; then add the apples. Cook, stirring often, until the apples are tender, 5 to 7 minutes. Remove from the heat. Now set a small skillet over medium-low heat and add the pecans. Cook, stirring often, until toasted and fragrant, 6 to 8 minutes. Set aside.
Put the chopped kale in a large bowl. Pour all but a few of the still-warm apples and all of the pecans over it and toss well; the kale will wilt slightly.
Finish the vinaigrette by slowly whisking the 3 TBSP of olive oil into the vinegar mixture. Pour the vinaigrette over the kale, a bit at a time, tossing as you go. Top the salad with blue cheese and reserved apple slices.
Servings: 6