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Kale, Carrot & Apple Salad
“Emerald-green lacinato kale is the star of this healthy kale salad, tossed with an easy maple, mustard and apple cider vinaigrette and studded with crisp apples. Toss or massage the kale with the dressing about 30 minutes before you're ready to serve. The sturdy kale leaves won't wilt from the dressing and will taste even better after they've been marinated in it. ”
1 small shallot, chopped
¼ cup cider vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider
1½ tablespoons whole-grain mustard
2 teaspoons pure maple syrup
½ teaspoon salt
Ground pepper to taste
10 cups coarsely chopped lacinato kale (1-2 large bunches)
2 sweet-tart apples, such as Golden Russet or Jonagold, cut into matchsticks
3 cups matchstick-cut carrots
1 cup matchstick-cut radishes
¾ cup flat-leaf parsley leaves, coarsely chopped
1To prepare vinaigrette: Puree shallot, vinegar, oil, cider, mustard, maple syrup, salt and pepper in a blender or mini food processor until smooth and creamy.
2To prepare salad: Toss kale, apples, carrots, radishes and parsley in a large bowl. Drizzle with the dressing; toss to coat.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. Bring to room temperature before tossing with the salad. Dress the salad (Step 2) up to 30 minutes ahead.