American
Kale, Apple & Blue Cheese Salad
Sturdy kale, tart green apple, blue cheese, dried cranberries, and a sharp wine-vinegar dressing make a direct, punchy salad. Massaging first and adding apple last preserves tenderness and crunch.
4 servings · 15 minutes prep · 8 minutes cook
Ingredients
Ingredients
- 1 large bunch lacinato, green, or red kale (about 8 ounces/225 g), stems removed
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 to 2 tablespoons (15 to 30 ml) white wine vinegar
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 large Granny Smith apple, cored and thinly sliced
- 2 ounces (57 g) blue cheese, crumbled
- 1/3 cup (45 g) dried cranberries
- 1/2 cup (55 g) raw pecans, toasted and roughly chopped, toasted and roughly chopped, optional
Directions
Method
- If using pecans, heat oven to 350°F (175°C). Toast pecans on a sheet pan for 6 to 8 minutes, until fragrant; cool completely and chop.
- Stack and thinly slice kale leaves. Whisk oil, 1 tablespoon vinegar, salt, and pepper in a large bowl.
- Add kale and massage firmly for 1 to 2 minutes, until darker, glossy, and reduced slightly. Rest 10 minutes.
- Fold in apple, blue cheese, cranberries, and optional pecans. Taste and add up to 1 tablespoon more vinegar if the fruit is especially sweet.
