Description
A sophisticated harvest-inspired salad featuring massaged kale, crisp apple slices, and a unique homemade cheddar cheese crisp. This dish perfectly balances sweet and savory notes with a crunchy, nutty texture. It is a stunning, texturally diverse side dish or light main that turns pantry staples into a gourmet experience, perfect for busy weeknights or elegant gatherings.
Ingredients
1 small shallot, finely minced
3 tablespoons apple cider vinegar
1/2 teaspoon smooth dijon mustard
1 tablespoon Greek-style plain yogurt
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 cup sharp cheddar cheese, coarsely grated
1 cup sliced almonds
2 tablespoons sugar
1/4 teaspoon cinnamon
1 large bunch kale, stemmed and sliced into ribbons
2 crisp apples, sliced thin
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Place small mounds of grated cheddar on the baking sheet and bake for 6-8 minutes until golden and crispy; let cool completely.
In a small pan over medium heat, toast almonds with sugar and cinnamon until golden, then set aside to cool.
Whisk together shallot, vinegar, mustard, yogurt, and olive oil to create the dressing.
Massage the kale ribbons with a small amount of olive oil and salt in a large bowl until soft.
Toss the kale with sliced apples and dressing, then top with the broken cheese crisps and candied almonds.
Notes
Ensure the kale is massaged well to remove bitterness and improve texture. To make ahead, store the cheese crisps and almonds in an airtight container at room temperature and dress the salad just before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 9g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 30mg