Saturday, March 31, 2018

Kale and Apple Salad


1 lemon, zest and juice
2 teaspoons fresh thyme, chopped
1 teaspoon Dijon mustard
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup olive oil
6 cups kale, deveined and coarsely chopped
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
2 apples, peeled and cut into ¼ inch slices
2 pears, peeled and cut into ¼ inch slices
1 of a red onion, thinly julienned
1/4 cup almonds, chopped and toasted

A fresh winter salad made with some of our farm’s favorite seasonal produce including kale, pears, apples and toasted almonds.


In a small bowl, whisk together the lemon juice and zest, fresh thyme, Dijon, salt and pepper. Slowly drizzle in the olive oil and whisk until well combined. Chill while chopping and slicing the salad.
Combine kale, carrots, celery, apples, pears and red onion in large bowl. Drizzle over half of the dressing, toss to coat.
In a small sauté pan, toast the chopped almonds until golden brown, about 1-2 minutes.
Divide salad onto serving plates, drizzle over a little more dressing and sprinkle over a little more salt and pepper, if you prefer, and toasted almonds.

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