Apple Kale Salad
This time of the year I love nothing more than having my lunch on the front porch, enjoying the cooler temperatures, and catching up with my magazines. I love a good salad for my midday meal and this salad does not disappoint. Apples, kale, and pecans are the star of this salad—but everything else in this salad depends on what I have in my refrigerator. The recipe may vary slightly each time but it is always fresh and full of flavor.
This dressing is a classic and can be made ahead, and stored in the refrigerator for future use. Store in glass jars and shake to blend. It’s that easy.
INGREDIENTS
Salad
2 bunches Tuscan kale, stemmed and thinly sliced
3/4 pound Brussels sprouts, trimmed and thinly sliced
2 ounces gouda cheese, grated
1 honey crisp apple cored, cut into matchstick-sized pieces
1/2 cup Spiced Pecans
Dressing
1/4 cup freshly squeezed lemon juice
2 tablespoon Dijon mustard
2 tablespoons shallot, finely chopped
1 garlic clove, finely grated
Kosher salt
Course ground pepper
1/2 cup olive oil
Directions:
Add lemon juice, Dijon mustard, shallot, garlic, olive oil, 1 teaspoon Kosher salt, and 1/2 teaspoon pepper to a quart glass jar. Shake vigorously until well blended. Taste and adjust seasonings, if needed.
Add kale and Brussels sprouts to large bowl, add 3/4 of the dressing, massage into kale and Brussels sprouts to soften. Allow to rest for 5 minutes.
Top greens with cheese, apples and Spiced Pecans. Toss and serve.
Yield: 8 servings
Serve with a good crusty, country-style bread
