Ah, the humble kale salad—often dismissed as rabbit food or a hipster’s delight. But let me tell you, the magic happens when crisp apple slices meet the tangy embrace of Dijon mustard. It’s like a culinary dance party in your mouth, where kale is the DJ spinning tunes of health and flavor. A salad that makes meal prep feel less like a chore and more like a treat.
Steps
- Clean the kale thoroughly by rinsing it under cool water in a colander. Allow it to drain while you prepare the rest of the ingredients.
- In a blender, combine olive oil, apple cider vinegar, Dijon mustard, a clove of garlic, salt, and freshly cracked pepper. Blend these ingredients until the garlic is well minced and the dressing is smooth.
- Wash the apple and slice it into thin wedges or dice it into cubes. Roughly chop the walnut halves to the desired size.
- Ensure the kale is as dry as possible, then place it in a large bowl. Add the apple slices, chopped walnuts, and raisins to the bowl.
- Start by drizzling half of the prepared dressing over the salad. Toss the ingredients to coat them evenly with the dressing, and add more dressing if desired. Serve and enjoy.
Ingredients
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 clove garlic
- 1 1/2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 10-15 cranks of freshly cracked pepper
- 1/2 pound chopped kale (approximately one bunch)
- 1 medium Granny Smith apple
- 1/4 cup raisins
- 1/2 cup walnut halves
FAQ
- Can I prepare the Apple Dijon Kale Salad in advance?
- Yes, this salad is perfect for meal prep because kale can hold up well even after being dressed. The flavors from the apples and dressing meld together over time for an even better taste.
- What if the dressing is too tangy for my taste?
- If the dressing feels too tangy, you can add a small amount of honey or sugar to balance it out. However, keeping it tangy enhances the overall flavor contrast in the salad.
- What other ingredients can I add to this salad?
- You can experiment by adding grilled chicken or tofu for extra protein. Additionally, some crumbled feta or goat cheese could add a creamy texture if you’re not keeping it vegan.
- How should I store the salad if I have leftovers?
- Store the salad in an airtight container in the refrigerator. If possible, keep the dressing separate and mix before serving to maintain the best texture.
- Can I use a different type of apple for this recipe?
- Absolutely, while Granny Smith apples provide a nice tartness, you can use any variety you prefer or have on hand. Just keep in mind that different apples will change the flavor profile slightly.
Tips
- Ensure the kale is thoroughly dried after rinsing to help the dressing adhere better and prevent a soggy salad. Use a salad spinner or pat dry with paper towels for best results.
- Adjust the tanginess of the Dijon vinaigrette to your taste. If it’s too sharp, consider adding a small amount of honey or sugar to balance the flavors, but try to keep the dressing tangy to complement the salad’s other ingredients.
- Chop the kale into smaller pieces for a more tender and easier-to-eat salad. Smaller kale pieces can enhance the salad’s texture and make it more enjoyable to eat raw.
- Prepare the salad components ahead of time and store them separately if making for meal prep. This way, you can mix them just before serving to maintain freshness and crunch.
Equipment
- Blender – For making the Dijon vinaigrette dressing.
- Colander – For rinsing and draining the kale.
