Day 5: Kale, Hazelnut and Apple Salad with Mustard Dressing

9 Jan

Despite the positive cornucopia of spectacular food in Britain, I’ll never quite be able to shake England’s association in my head with overcooked veggies. Maybe it was the trips home to visit my grandparents. Maybe it was when I turned 9, I moved back to Britain from New York, and in the process had to get used to British school dinners (which are really lunch, only nobody tells you that). They typically involved some vegetables boiled beyond identification, plus various meats doused in curry powder sauces. I shudder at the memory. As a result vegetables like kale, which when boiled enthusiastically have no flavor, have always made me cringe a little. But when the leaves are nice and young, and you separate the leaves from the stems and ribs, kale makes for a flavorful salad raw. Just look at that gorgeous emerald green! When you add apple – which as you may have already gathered, I worship, and tend to put in everything – it’s a winner.

If you have a sweet tooth like me, you might want to give this salad a whirl. It’s definitely not Waldorf-salad-sweet, but has a savory-sweet balance, and the crisp apples and crunch of the toasted hazelnuts balance the texture of the kale. Kale is chock a block with vitamin K and C and contains a little calcium, so it’s worth trying it again this way, even if you don’t like it cooked.

Kale, Hazelnut and Apple Salad with Mustard Dressing

2 Servings

INGREDIENTS
1 teaspoon wholegrain mustard
1/8 cup vinegar (white wine or apple cider)
1/4 cup Vegetable oil
Salt and pepper
1/4 cup toasted hazelnuts
1/3 Gala apple, cored and cut large dice
3 young kale leaves, de-stemmed, ribs removed

METHOD
Combine the mustard and vinegar in a small bowl. Slowly whisk in the oil in a steady stream. Season with salt and pepper and set aside. You may have a little left over after this recipe. You can just store the extra in an air-tight container in the fridge.

Combine the nuts and apple in a large bowl. Gather the kale leaves in your hand on a cutting board and holding them carefully, cut them into a chiffonade. In other words, cut them as thin as possible, thin like chiffon. Add the kale to the large bowl with the nuts and apples. Drizzle with the dressing and toss thoroughly. Serve.

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2 Responses to “Day 5: Kale, Hazelnut and Apple Salad with Mustard Dressing”

  1. Julie Plumbley January 10, 2012 at 2:03 am #

    I am loving your recipes, photos and commentary. I have’t made any of them yet, but they are inspired and inspiring. Potato & parsnip roesti! Got to try it. And kale and sprounts & apples and and and…! I can imagine thinking about that one egg…

    • francoiseeats January 11, 2012 at 1:06 pm #

      Thanks, Julie! So happy you’re enjoying it. Today is egg day…stay tuned!

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