I went to a catered lunch meeting a few weeks ago. Those words – “catered lunch meeting” – normally mean I will go without food for the duration of the event. Whether it’s a sandwich lunch or salads with croutons, gluten is normally on the menu and it’s just easier for me to eat when I get home.
So I was pleasantly surprised when I saw a gorgeous Kale & Apple Salad with Cider Vinaigrette on the menu. It looked fantastic and because they had listed out the ingredients, I knew it was GF. I ate two plates of it.
Not two servings. Two full plates of it.
As soon as I got done scarfing it down, I declared, “I am so making this at home.”
So here is my re-created version. Mind you, it is a very tangy, tart dish. My version is actually a tinge mellower than the one at the luncheon was. But that little bite is all part of the magic!
UPDATE: I’ve had a couple of questions about why I don’t instruct you to massage the kale. If you want to take that step, go for it. Between the chopping into bite-sized pieces and sitting in an acidic dressing, I don’t think it’s necessary because the kale is quite chewable. But, my bias is that I eat kale a lot and I don’t mind having it be firm. If your peeps would like it softer, then massage away. I would do it before you chop, though, because if you are chopping well, it’ll be too small to really work around well afterwards.
- ⅓ cup apple cider vinegar
- 2 tsp honey (optional)
- 1 clove garlic, minced
- ¼ tsp. ground mustard
- ½ tsp salt plus more to taste
- ⅔ cup extra virgin olive oil
- 1 bunch curly leaf kale
- 2 small tart and firm green apples, preferably Granny Smith
- ½ tsp. whole mustard seeds
- black pepper, to taste
- Add vinegar through salt to blender. Blend vigorously until garlic is barely visible and ingredients are well-mixed.
- Turn blender to low and slowly drizzle in olive oil.
- Set dressing aside.
- Chop kale into bite-sized pieces. You want them very small, as texture is a key part of this dish.
- Place kale in large bowl and add dressing. Toss to mix well.
- Add mustard seeds. Toss well.
- Set aside.
- Do not peel apples. Cut them into small, matchstick-sized pieces.
- Add apples to salad and toss to combine.
- Add salt and pepper to taste.
- Serve immediately or refrigerate overnight.
You can find this and other yummies at Nourishing Joy’s Thank Goodness It’s Monday #63 here!