 | I was a little worried about including a kale salad in this book because they were very trendy for a while, and I don’t want the book to seem dated. But this is a magical version of kale salad. It has so much of what other kale salads are often missing: crisp cheese for texture, a creamy dressing for richness, and a serious kick from a strong Dijon mustard. Don’t use something like Grey Poupon here. You need to look for a brand that has some real heat, like Edmond Fallot. |
The availability of apples changes constantly throughout the year, so taste a few different varieties to find ones that are very tart and crisp.
My favorite part of this recipe is the Gruyère crisps, which are reminiscent of the crunchy bits that ooze out of a grilled cheese sandwich. The crisps are easy to make (you’ll need a Silpat baking mat), versatile, and are a nice gluten-free alternative to croutons—and they’re a totally addictive snack on their own.
My favorite part of this recipe is the Gruyère crisps, which are reminiscent of the crunchy bits that ooze out of a grilled cheese sandwich. The crisps are easy to make (you’ll need a Silpat baking mat), versatile, and are a nice gluten-free alternative to croutons—and they’re a totally addictive snack on their own.
| GRUYÈRE CRISPS 7 ounces cave-aged Gruyère cheese (see Note, below) QUICK-PICKLED APPLE 2 teaspoons finely minced shallot 2 teaspoons cider vinegar 1⁄8 teaspoon salt 2 teaspoons extra-virgin olive oil 2 teaspoons lemon juice 1 tart, crisp apple VINAIGRETTE 2 tablespoons finely minced shallot 3 tablespoons cider vinegar 3⁄4 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 1⁄2 teaspoon sugar 3 tablespoons crème fraîche or sour cream 2 teaspoons strong Dijon mustard (such as Edmond Fallot) 1 tablespoon lemon juice 1⁄3 cup extra-virgin olive oil |  |
SALAD
1 to 11⁄2 bunches Lacinato or Red Russian kale, washed and dried, stems removed
1⁄4 teaspoon flaky finishing salt
1⁄4 teaspoon freshly ground black pepper
1 to 11⁄2 bunches Lacinato or Red Russian kale, washed and dried, stems removed
1⁄4 teaspoon flaky finishing salt
1⁄4 teaspoon freshly ground black pepper
MAKE THE GRUYÈRE CRISPS Preheat the oven to 325°F. Line a baking sheet with a Silpat baking mat (see note below). Using a fine-holed Microplane grater, grate the Gruyère and spread it across the prepared baking sheet as evenly as possible. Bake until the cheese is melted and is a light golden straw color, 20 to 25 minutes. The cheese won’t be crispy until it has fully cooled, so be patient before tasting. If it is undercooked, it won’t be crispy enough; if it is overcooked, it will taste bitter. Once the cheese has cooled completely, use your hands to break it into 3- to 4-inch pieces. The crisps can be made up to 5 hours ahead of time and set aside, uncovered.
MAKE THE QUICK-PICKLED APPLE Place the shallot in a mixing bowl, cover with the vinegar, add the salt, and set aside to macerate for about 5 minutes. This helps to soften the sharp bite of raw shallot. Whisk in the oil and lemon juice.
Quarter and core the apple and slice each quarter crosswise about 1⁄8 inch thick. Toss to coat in the shallot dressing, and then allow the apple to sit in the dressing for about 30 minutes so the flavors can meld.
MAKE THE VINAIGRETTE Place the shallot in a small mixing bowl, cover with the vinegar, and allow to sit for 10 minutes. Add the salt, pepper, sugar, crème fraîche, mustard, and lemon juice and whisk to combine. Slowly drizzle in the oil while whisking to combine. Set aside at room temperature.
MAKE THE SALAD Cut or tear the kale into 1- to 2-inch pieces. In a large chilled metal mixing bowl, season the kale with the finishing salt and pepper. Add about two-thirds of the vinaigrette and toss to coat evenly. Add half of the Gruyère crisps and all of the pickled apple and toss gently to combine. Taste for acidity and salt, and adjust as needed. Sprinkle a handful more cheese crisps on top to garnish. Serve immediately. (Any leftover crisps can be stored in an airtight container at room temperature for 1 or 2 days.)
NOTE It’s important to purchase cave-aged Gruyère cheese, which is drier than regular Gruyère, to achieve the proper texture for the crisps. If you can’t find cave-aged Gruyère, use Parmigiano-Reggiano that you grind yourself. Note that Parmigiano-Reggiano may take less time to crisp.
NOTE Silpat baking mats are silicone coated baking mats which come in a variety of sizes and are reusable. Although in most cases they can be used interchangeably with parchment paper, a mat is necessary when making the Gruyère crisps in this recipe.
MAKE THE QUICK-PICKLED APPLE Place the shallot in a mixing bowl, cover with the vinegar, add the salt, and set aside to macerate for about 5 minutes. This helps to soften the sharp bite of raw shallot. Whisk in the oil and lemon juice.
Quarter and core the apple and slice each quarter crosswise about 1⁄8 inch thick. Toss to coat in the shallot dressing, and then allow the apple to sit in the dressing for about 30 minutes so the flavors can meld.
MAKE THE VINAIGRETTE Place the shallot in a small mixing bowl, cover with the vinegar, and allow to sit for 10 minutes. Add the salt, pepper, sugar, crème fraîche, mustard, and lemon juice and whisk to combine. Slowly drizzle in the oil while whisking to combine. Set aside at room temperature.
MAKE THE SALAD Cut or tear the kale into 1- to 2-inch pieces. In a large chilled metal mixing bowl, season the kale with the finishing salt and pepper. Add about two-thirds of the vinaigrette and toss to coat evenly. Add half of the Gruyère crisps and all of the pickled apple and toss gently to combine. Taste for acidity and salt, and adjust as needed. Sprinkle a handful more cheese crisps on top to garnish. Serve immediately. (Any leftover crisps can be stored in an airtight container at room temperature for 1 or 2 days.)
NOTE It’s important to purchase cave-aged Gruyère cheese, which is drier than regular Gruyère, to achieve the proper texture for the crisps. If you can’t find cave-aged Gruyère, use Parmigiano-Reggiano that you grind yourself. Note that Parmigiano-Reggiano may take less time to crisp.
NOTE Silpat baking mats are silicone coated baking mats which come in a variety of sizes and are reusable. Although in most cases they can be used interchangeably with parchment paper, a mat is necessary when making the Gruyère crisps in this recipe.
 | “Reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.” Available for purchase on-line here ... Read our review of Taste & Technique here ... |
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