Kale, Apples and Walnuts in a (creamless) creamy walnut dressing.
Make it ’cause it’s healthy. Eat it ’cause it’s YUM.
Walnuts? In June? I know, walnuts are often thought of as a fall ingredient, but they are available year round and add an amazing toasted taste and crunch to a salad. So. They can be a summer food, too.
We are joining the California Walnut Vistual Salad Party with other bloggers this week, so be sure to check out the other recipes at walnut.org
I have been a huge walnut fan for the last 12 years. Walnuts are one of the healthiest things you can put in your mouth, especially with heart health. Since my husband had a severe heart attack in 2002, I have made an effort to get lots of walnuts into our diet. We even make walnut butter, and yes, I know, a little over the top – but it’s YUMMY, and easy to do in your handy food processor. Just toast and then whirl with a little oil.
I fell in love with Aida Mollencamp’s Kale, Apple and Walnut Salad. I was especially intrigued with the [creamless] Creamy Walnut Dressing. It is so delicious you will want to eat the dressing with a spoon. I left out the pancetta and made the salad vegan. Another change I made was to toast the walnuts to give them a more intense flavor. NOTE: Do not skip the toasting of the walnuts – this totally transforms their taste and their texture. Just spread in a single layer on a baking sheet and bake for about 10 minutes at 350 degrees, or until they are fragrant and browned.
– posted by Donna
KALE, APPLE AND WALNUT SALAD
with a Creamy Walnut Dressing
For the dressing:
1/2 cup toasted walnuts
3 tablespoons white wine vinegar
3 tablespoons maple syrup
1 tablespoon extra virgin olive oil
1 teaspoon cayenne pepper sauce
Salt and Pepper to taste
For the salad:
12 ounces kale
1 head endive
1 large sweet apple (I like Fuji or Honey Crisp)
1 tablespoon lemon juice
1/2 cup toasted walnuts
1/4 cup currants
Preheat oven to 350 degrees.
Spread all the walnuts in a single layer on a baking sheet and toast for about 10 minutes, or until fragrant. Remove from oven and let cool.
Blend all dressing ingredients until very smooth. Strain and set aside.
Tear kale leaves into bite sized pieces and blanch for 1 minute, then shock in cold water. Thinly slice endive. Thinly slice apple and toss in lemon juice. Toss all salad ingredients with the dressing and serve immediately.
