A nice fall salad, brussels sliced thin, baby kale, and sweet apples, complemented with cheese and nuts, dressed with mustardy goodness. This one makes a great light lunch.
There are a lot of different directions you can go with this salad. Chicken goes great instead of ham. Microplaned pecorino gives a sultry saltiness that can sub for the sharpness of the cheddar. Smoked almonds can go in for the walnuts. It’s all good.
You could also make this as a side for dinner, take out the ham and serve it next to a medium rare ribeye. Yumm.
Serves: 4, takes 30 minutes
Mise en Place | |||
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STAPLES | PRODUCE | ||
1 cup | walnuts, toasted | 1/2 5oz container | baby kale |
2 tbs | dijon mustard | 8-10 | brussel sprouts, shaved |
1/2 cup | arbequina olive oil | 2 apples | cored and cubed |
2 tbs | white wine vinegar | 1 small | shallot, minced fine |
1/2 tsp | kosher salt | 1 clove | garlic, minced fine |
1/8 tsp | ground pepper | MEATS | |
DAIRY | 8 oz | ham steak, cubed | |
6 oz | sharp cheddar, cubed |
Equipment | |
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2 | bowls |
1 | whisk |
Directions | |
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Step | Action |
1 | whisk together shallot, garlic. vinegar, salt, pepper, and mustard |
2 | slowly whisk in olive oil to make dressing |
3 | taste dressing. you may need more oil, vinegar, salt, or pepper depending |
4 | in a second bowl, toss ham, kale, sprouts, apples, cheddar, and walnuts together |
5 | toss salad with dressing (start with 3/4ths of it and go from there) |
6 | serve and eat |
Categories: Salad