Monday, January 9, 2012

Kale and Apple Salad


It occurs to me that I haven’t shared nearly enough kale recipes with you, especially given my love for this goddess of leafy greens. New varieties of kale recipes are emerging and I am delighted to see kale slipping into the spotlight.


Let me sing kale’s praises! Toss it into soups and stews during the last few minutes of simmering, sauté and top with a poached egg, enhance your pizzas or roast some kale chips. Combined with grains, legumes or root veggies it makes a hearty salad, side dish or meal. And kale happens to be a nutrition powerhouse - rich in vitamins A, C and K plus fiber, calcium and iron. But I digress from how good kale tastes ...


Our local Puget Consumers Coop makes an incredible kale salad that I adore ... I’ve eaten pounds and pounds of it over the past few years and love every bite. I have to admit I can’t think of a kale salad that I haven’t enjoyed, but what I particularly like about this one is the addition of wild rice with its nutty flavor and chewy texture.


Inspired by this salad, I created one at home that’s ideal for winter with crisp apples, fennel and red cabbage. The sweetness of the apple pairs well with fennel. Red cabbage provides a pop of color against the vibrant, rich green of the raw kale, making it a pretty salad in addition to being delicious. A bright, citrusy dressing pulls all these fresh flavors together nicely. And kale salad stands the test of time – it won’t wilt like more delicate salad greens – which makes it ideal to prepare ahead. I must say, I feel very virtuous eating this salad!


I’m not the only one who can’t resist kale ...

Kale and Apple Salad
Inspired by PCC’s Emerald City Salad
Serves 4-6

1/4 – 1/2 cup lemon juice (depending upon taste and amount of kale)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 clove garlic, minced
1/2 large crisp apple, diced (my favorite variety is honeycrisp)
3/4 cup fennel, thinly sliced and chopped
1 cup red cabbage, chopped
1/2 cup parsley, chopped
1 bunch organic kale (lacinato or curly green – I like to use a combination of both), ribs removed and finely chopped
1 cup cooked wild rice

Whisk 1/2 cup lemon juice, olive oil, garlic and salt in a large bowl. Add remaining ingredients to the bowl and toss (use your hands – it’s fun and will distribute the dressing more evenly). Taste for additional lemon juice, salt or pepper and add as desired.

The salad can be made a couple of hours ahead and chilled.

12 comments:

  1. I love how much you love kale...I love it so much too!! Great salad recipe post girl! :)

    ReplyDelete
  2. @elaina @ Flavour
    Thank you so much, Elaina! I'm happy to know you're a kale lover, too!

    ReplyDelete
  3. this looks absolutely delicious and exactly what post christmas fare should be. I love the photo with the blue background, it really picks out the purple in the salad. You have done a great sales job on Kale, we get lots of this in our veg box and I am always looking for ideas.

    ReplyDelete
    Replies
    1. Thank you so much, Alex! I'm always happy to share some kale love - hope you enjoy the salad!

      Delete
  4. Yum! Always looking for new ways to serve kale. Why do Honey Crisp apples taste so good?

    ReplyDelete
    Replies
    1. Thanks, Lisa! Good question...honey crisps are the most reliably delicious apple I know of. I hope you enjoy the salad!

      Delete
  5. Honey crisps are my favorite too! And sometimes i think i could live on kale. This is really similar to an Emerald Salad a chef acquaintance has made at her restaurant- it is a huge winner. I love the addition on rice. I also sometimes will add quinoa.

    ReplyDelete
    Replies
    1. Quinoa is a terrific idea, Susan - I'll keep that in mind. I like including some grains to make it a heartier salad.

      Delete
  6. I love this salad, made it tonight and its so fresh and delicious. Every week I feature a recipe from one of the great cooks I know on my blog, I would love to feature this salad this week. I would give you full credit and link to your blog. Would that be alright with you?

    ReplyDelete
    Replies
    1. I'd be honored to have this recipe featured on your blog, Suzanne! Thank you so much. I'm delighted that you enjoyed the salad. :)

      Delete
  7. It was delicious, I can't wait to go to the food coop tomorrow to get more Kale, I bought some Himalayan red rice today which I am going to use in it this time. I will feature the recipe on Thursday. Thanks so much for letting me feature it.

    ReplyDelete
    Replies
    1. My pleasure, Suzanne! Himalayan red rice sounds terrific in the salad. I look forward to seeing your post.

      Delete