Caramel Apple and Kale Salad

By February 9, 2016

This sweet kale salad was inspired by a item on the menu at Supper in San Antonio, Texas -- the sugary, softened apples coupled with the crunchy nuts and lightly grated cheese make this a kale salad anyone could love.

 1 bunch kale, washed, stripped from stem, and torn to small pieces
 Two apples, peeled, cored and cut into slices (keep in lemon water to prevent browning)
dressing
 1-2 tsp honey or maple syrup
 1 tbsp apple cider vinegar
 pinch of salt
 oil-- sunflower or extra virgin olive oil
Caramel Poaching Liquid
 1/2 cup sugar
 1/3 cup water
 1/2 tsp vanilla
 1/4 cup white wine
Toppings
 Toasted chopped almonds
 1/4 cup very finely grated hard, flavorful cheese (aged gouda, pecorino, aged cheddar (Hull's Trace) etc.)
1

Mix together the vinaigrette-- stir together the honey or maple syrup, pinch of salt and the vinegar and then slowly drizzle in the oil while whisking. Taste occasionally to adjust balance. Typically, a vinaigrette has 1 part vinegar to 3 or 4 parts oil.

2

Toss the kale in the dressing and squeeze and knead it in. Allow to rest in the fridge for at least 20 minutes (or up to an hour) or so while you make the apples.

3

Bring the sugar and the water to a boil, whisking or shaking the pan, and then let it alone over medium heat to develop some caramel color (about 5 minutes.) Shake the pan occasionally.

4

Add the vanilla and white wine to the caramel, and then add in apples and toss to coat. Allow the apples to poach in the liquid, about 10 minutes, until the sauce is almost totally reduced and the apples can be easily pierced with a fork.

5

Toss the salad and add in the cheese and the almonds, and serve each plate with a few slices of caramel apple on top.

Ingredients

 1 bunch kale, washed, stripped from stem, and torn to small pieces
 Two apples, peeled, cored and cut into slices (keep in lemon water to prevent browning)
dressing
 1-2 tsp honey or maple syrup
 1 tbsp apple cider vinegar
 pinch of salt
 oil-- sunflower or extra virgin olive oil
Caramel Poaching Liquid
 1/2 cup sugar
 1/3 cup water
 1/2 tsp vanilla
 1/4 cup white wine
Toppings
 Toasted chopped almonds
 1/4 cup very finely grated hard, flavorful cheese (aged gouda, pecorino, aged cheddar (Hull's Trace) etc.)

Directions

1

Mix together the vinaigrette-- stir together the honey or maple syrup, pinch of salt and the vinegar and then slowly drizzle in the oil while whisking. Taste occasionally to adjust balance. Typically, a vinaigrette has 1 part vinegar to 3 or 4 parts oil.

2

Toss the kale in the dressing and squeeze and knead it in. Allow to rest in the fridge for at least 20 minutes (or up to an hour) or so while you make the apples.

3

Bring the sugar and the water to a boil, whisking or shaking the pan, and then let it alone over medium heat to develop some caramel color (about 5 minutes.) Shake the pan occasionally.

4

Add the vanilla and white wine to the caramel, and then add in apples and toss to coat. Allow the apples to poach in the liquid, about 10 minutes, until the sauce is almost totally reduced and the apples can be easily pierced with a fork.

5

Toss the salad and add in the cheese and the almonds, and serve each plate with a few slices of caramel apple on top.

Caramel Apple and Kale Salad

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