If you love Kale like me, you will love this salad. It was so delicious. I actually loved it so much I think I am adding it to our Thanksgiving Dinner Menu. I used the flat kind of Kale -lacindo because it was in my CSA basket last week and it was just wonderful. Sometimes I prefer it in salads, but I am sure the curly kind would work as well too. Best part about this salad is the crunch and flavor combinations. The fresh granny smith apples, bacon, carrots, and Parmesan cheese go so wonderfully together. You can make this ahead of time. I assembled it in the morning but then did not add the dressing til dinner. and actually I saved the leftover salad with the dressing and ate it for lunch the next day and it still wasn’t soggy. It makes a beautiful presentation for any special event and would be great for the holidays.
|| W I N T E R K A L E S A L A D ||
Adapted via Style and Grace
- 1 bunch of kale, stem removed & chopped
- 1/2 green apple, julienned
- 1 medium carrot, peeled and thinly chopped
- 2-3 (or heaping 1/3 cup) stripes of cooked bacon, crumbled
- 2-4 ounces of Parmesan or similar cheese
Adapted from New York Times Cooking
- 1/2 shallot diced finely
- 2 tablespoons white wine vinegar or red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 cup extra virgin olive oil
Prepare dressing – In a medium sized bowl, whisk together together
shallot, vinegar, mustard, and salt + pepper. Continue to whisk while
you add olive oil. Set aside.
In a large salad bowl, massage the kale with 2-3 tablespoons of dressing.
Add apple, carrots, hazelnuts, bacon and top with grated Parmesan
cheese. Toss with a little salad dressing at a time – you won’t need the
entire amount. Taste & add more if needed.
Top with a little more cheese and freshly ground pepper.
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