by amanda
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my 118 recipes »
Photo by Sarah Shatz
5 cups curly kale and mustard green leaves, torn into small pieces Ask a question about this ingredient
2 scallions, trimmed and thinly sliced on the bias Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 tablespoon brown rice vinegar Ask a question about this ingredient
Sea salt and coarsely ground black pepper Ask a question about this ingredient
1 tart apple Ask a question about this ingredient
1/4 cup hazelnuts, chopped and toasted Ask a question about this ingredient
1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler Ask a question about this ingredient
In a large bowl, combine the kale, mustard greens, scallions, olive oil, vinegar, salt and pepper. Mix with your hands to really blend the dressing and rub it into the greens. Let the salad sit while you prepare the rest.
Ask a question about this stepCore the apple. I like to do this with a melon baller. Thinly -- like, super thinly -- slice the two halves from stem to flower end. If you have a mandoline, that's the easiest way to go. Add the apples to the salad and gently fold together so they don't break in half. Taste and adjust seasonings.
Ask a question about this stepSpread the salad on a platter. Sprinkle with the hazelnuts and cheese shavings.
Ask a question about this stepOkay, I honestly thought I'd finished all and I mean all food / wine errands for this T-Day, but now (after hearing Melissa Clark on the radio this morning) praising the virtues of kale salad on the Thanksgiving table, I simply must make this . . . So, so appealing! ;o)
Funny -- I bought Russian red kale to make this for Thanksgiving, as well. Have a wonderful holiday!
Russian red! That's brilliant. So, so beautiful. Okay, so here's another question. If you were not going to use hazelnuts -- I just don't love them, it's as simple as that -- what nut would you use instead? Really like the use of brown rice vinegar in this, too, by the way. Excellent choice! ;o)
I'd probably use almonds or pine nuts. I think walnuts might be too bitter.
Thank you. ;o)
Delicious! I had Lacinto Kale on hand so that is what I used (no mustard greens), but it was still great. I served it with Balsamic Glazed Pork Chops (Williams-Sonoma online recipe) and roasted delicata squash rings. I planned to serve it with ChezSuzanne's Crispy Delicata Rings with Currant, Fennel & Apple Relish, but ran out of time but will do so next time!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
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First pull the stems from the kale. Was going to do an entirely kale salad but at the last minute threw in some mustard greens. I like the combination of hearty green and peppery leaves.
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Like fallen trees.
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I chopped the hazelnuts before toasting -- so they'd toast throughout and they'd cool faster.
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Co. uses brown rice vinegar, which I loved. Earthy vinegar!
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Oil to coat all the leaves.
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This salad is best mixed by hand -- no need to be gentle with the leaves. You want to bruise them lightly so they absorb the dressing and slacken a bit.
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Try to get your apple slices as thin as possible.
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Fold them into the salad.
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I toast nuts using a "sizzle pan" that I bought, used, on the Bowery in NYC.
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Plate it up with the cheese and nuts!
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This sounds so very good!
Thank you for sharing!