This is a nice fall salad. I like it as a side for real food (aka meat.)
Dressing
Ingredients
- 1 tbs shallot minced fine
- 1 tbs dijon mustard
- 1 1/2 tbs white wine vinegar
- 1 small clove of garlic pressed
- Salt
- White pepper
- 1/2 cup olive oil
Directions
- Mix everything but the olive oil
- Slowly drizzle in oil whisking all the way
- When your arm falls off you are done
Salad
Ingredients
- Micro Kale (you can use baby kale too if you want a more leafy salad)
- Apple, diced into lemon water (prevents browning)
- Walnuts
- Pecorino cheese
Directions
- Mix kale, apple, and walnuts. I like this to be mostly apple with a good deal of kale and a walnut accent. Ymmv.
- Toss with dressing as appropriate
- Plate, microplane on Pecorino
Props
One night at Craft in LA, I had baby kale with mustard vinaigrette as a concession to being healthy. It was f-bombingly delicious. I was shocked and wouldn’t shut up about it for days. This salad grew out of that experience.
Categories: Salad