kale salad with apples, walnuts and gruyere
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Equipment: Large salad bowl. Small blender or food processor, like a smoothie maker, for making dressing. Small sauté pan for toasting walnuts.
Ingredients
  • 1 large bunch organic kale, preferably lacinto, stems removed and chiffonaded (thinly sliced) OR small bunch of kale plus other salad greens
  • 1 apple, such as Gala or Honeycrisp, peeled and diced
  • 1 carrot, peeled and grated (I used a Microplane but next time I might grate it a little larger on a box grater)
  • 2 T. olive oil (The Bari Studio uses walnut oil, but I didn't have any)
  • 2 T. apple cider vinegar
  • 2 T. pure maple syrup
  • 2 tsp. tamari or soy sauce
  • 1 T. coarse-grain mustard, such as country Dijon
  • 1-inch piece of fresh ginger, peeled and sliced
  • ¼ c. grated aged Gouda or Gruyere
  • ½ c. toasted walnuts (start with raw and toast them in a small sauté pan over high heat for a couple of minutes)
  • Sea salt & freshly ground pepper, to taste
Method
  1. Make dressing: In cup of smoothie maker, combine olive oil, apple cider vinegar, maple syrup, tamari or soy sauce, mustard, and ginger, and pulse until completely blended. Taste and season with salt & pepper if needed (but keep in mind the tamari is already salty).
  2. Make salad: Place kale in salad bowl and pour a little bit of dressing over it. Massage the dressing into the kale with your hands (this helps the kale to become soft and absorb some of the dressing). If you are using other salad greens, add them afterwards (they don't get to be massaged, poor things). Add the carrot and apple. Season lightly with salt & pepper.
  3. Finish salad: Pour the rest of the dressing over the salad and toss. Top with toasted walnuts and grated gruyere. We also topped ours with two poached eggs each to make a hearty dinner salad. Enjoy!
Recipe by radish*rose at https://radishrose.net/2015/06/21/kale-salad-with-apples-walnuts-and-gruyere/