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Kale salad with apples, dried cranberries, hazelnuts and fromage frais
A super tasty and healthy kale salad with a holiday feel that's perfect for your festive table.
This recipe was taken from Lure, by Chef Ned Bell. To make this salad an entrée, 4 (4- to 5-ounce) skin-on Kuterra farmed salmon or steelhead fillets can be added on top of the salad before finishing vinaigrette.
SERVES
4
Ingredients
Honey and apple cider vinaigrette
- 1 ½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoons honey
- ½ teaspoon sea salt
- 2/3 cup canola oil
Salad
- 6 cups torn purple, red Russian or curly leaf kale (stems removed)
- Sea salt and coarsely ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 1 lemon, halved
- 6 cups torn baby kale
- 1 large tart-sweet apple such as Honeycrisp, unpeeled, cored, and thinly sliced
- 1 cup toasted hazelnuts
- 1 cup fromage frais or fresh whole-milk ricotta
- ½ cup dried cranberries
Directions
Honey and apple cider vinaigrette
- Combine the vinegar, mustard, honey, and salt in a small bowl. While whisking, slowly drizzle the oil in a thin steady stream until incorporated and the mixture is emulsified. Adjust seasoning to taste. (Alternatively, you can do this with an immersion blender or in a blender or small food processor.) Can be made ahead of time; will keep refrigerated for up to two weeks.
Salad
- Bring a large pot of salted water to a boil over high heat. Set a large bowl of ice water nearby. Add the purple, red Russian, or curly leave kale to the boiling water and blanch for 45 seconds. Use tongs or a slotted spoon to transfer immediately to the ice water. When completely cool, drain, squeezing out the excess water.
- In a large bowl, toss the blanched kale and baby kale with just enough vinaigrette to coat. Season with salt and pepper to taste. Divide between four plates and garnish with the apples, hazelnuts, fromage fraise (or ricotta), and cranberries. Drizzle with a little more vinaigrette.
