• Kale Salad with Apples, Carrots, Cheese and Capers #Brunchweek

    by Dorothy Reinhold on May 3, 2018


    Print This Post Print This Post KALE SALAD WITH APPLES, CARROTS, CHEESE and CAPERS: Hearty enough to stand up to anything you serve with it, this easy-to-eat chopped salad has sweet, sharp, salty and crunchy notes, for a perfectly balanced forkful.

    This post is sponsored for #BrunchWeek. I received product samples from sponsor companies to aid in the creation of #Brunchweek recipes. All opinions are mine.

    Every brunch needs a salad, and this one is hearty enough to stand up to anything you serve with it. Kale Salad with Apples, Carrots, Cheese and Capers is an easy-to-eat chopped kale salad with sweet apples and carrots, sharp cheese, salty capers, and crunchy nuts, for a perfectly balanced forkful.

    We’re heading into the final days of #BrunchWeek 2018, hosted by Love and Confections and A Kitchen Hoor’s Adventures! I’ve joined nearly 40 bloggers from across the country to bring you more than 150 of our best brunch dishes,  including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts all this week. We have amazing sponsors, and a great giveaway, too, which you can find a link to right below the recipe. Please go win something!

    Chopping kale finely on ShockinglyDelicious.comTips to make a tender kale salad

    Kale salads can be polarizing, can’t they? Some, like me, love them; others say kale belongs in the trash or in the animal trough. I say the secret to a successful kale salad is a couple of things…

    1. Chop it finely. If you leave big leafy chunks, it will seem like you are having to chew your cud. So chiffonade it (cut into tiny ribbons). You’ll thank me for this advice.

    2. Allow the dressing to sit on the kale before you put in the final finishing items that might be more delicate. Tenderness in kale is a function of a couple of things — size of leaf (ergo, cut small), heat (are you cooking it?), manual manipulation (like massaging) or time with an acid like a salad dressing. I’m not cooking it for a salad, and I can’t be bothered to massage my kale, so I let the acid in the dressing do the hard work for me. Leave it on there for 30 minutes or more if you can, and then add all the other goodies, toss and serve.

    3. Something sweet. Kale can be a bit bitter, even the sweeter varieties like dinosaur / lacinato kale. But if you add something sweet — chopped dates, apple, dried cranberries, raisins or currants, etc. you’ll solve the problem. In today’s salad, I am adding apple.

    How to make Kale Salad with Apples, Carrots, Cheese and Capers

    Ingredients for Kale with Apples, Carrots, Cheese and CapersGather your ingredients. I’m using some wonderful ingredients from our sponsors this week — rainbow carrots, Easter egg radishes and lacinato kale from Cal-Organic Farms, capers from Cento Fine Foods, and Alpine Cheddar Cheese from Cabot Cheese‘s Legacy Collection — it’s a hint of Swiss and Parmesan in an aged cheddar, so it has the best of three worlds.

    Chopping vegetables for Kale Salad with Apples, Carrots, Cheese and CapersChop the kale in a chiffonade (little ribbons, and then chop some more). Chop the other vegetables in a very fine dice.

    Chop the cheese for Kale Salad with Apples, Carrots, Cheese and CapersChop the cheese in a very fine dice.

    Salad bowl with kale and veggies for Kale Salad with Apples, Carrots, Cheese and CapersThrow all the veggies and the apple into a big mixing bowl and dress very lightly, tossing to combine. Let it rest for half an hour.

    Kale Salad with Apples, Carrots, Cheese and Capers on a white plate and marble background on ShockinglyDelicious.comVoila!

    Let’s make Kale Salad with Apples, Carrots, Cheese and Capers, shall we?

    Kale Salad with Apples, Carrots, Cheese and Capers

    Prep Time: 30 minutes

    Total Time: 1 hour

    Yield: Serves 3-6

    Kale Salad with Apples, Carrots, Cheese and Capers

    KALE SALAD WITH APPLES, CARROTS, CHEESE and CAPERS: Hearty enough to stand up to anything you serve with it, this easy-to-eat chopped salad has sweet, sharp, salty and crunchy notes, for a perfectly balanced forkful.

    Ingredients

    • 1 bunch (6 ounces) stemmed and very finely chopped dinosaur / lacinato kale (this will be 3-4 cups) {I used Cal-Organic Lacinato Kale}
    • 3-4 radishes, stemmed and finely diced {I used Cal-Organic Easter Egg Radishes}
    • 3 carrots, stemmed and finely diced {I used Cal-Organic Rainbow Carrots}
    • 1 apple, core, seeds and stem removed, finely diced (leave skin on)
    • 2 ounces sharp Cheddar cheese, cut into a fine dice {I used Cabot Alpine Cheddar}
    • 1 1/2 tablespoons capers, plus 1 teaspoon caper brine {I used Cento Fine Foods Capers}
    • 2 ounces toasted almonds, chopped
    • Dressing
    • 3 tablespoons fresh lemon juice
    • 1 garlic clove, pressed or finely minced
    • 6 tablespoons extra virgin olive oil

    Directions

    1. In a large mixing bowl, place kale, radishes, carrots and apple.
    2. Make the dressing: In a wide-mouth jar, add the lemon juice, garlic and olive oil. Using an immersion blender, whirl until well combined. Pour the dressing over the vegetables in the bowl and toss well. Allow to rest on the counter for at least half an hour, so the kale begins to soften.
    3. Add the cheese, capers and caper brine and mix well.
    4. Arrange salad on plates. Sprinkle nuts on top.
    5. Makes 3-4 larger salads, or 6 smaller salads.

    Notes

    Recipe source: Dorothy Reinhold | Shockingly Delicious

    http://www.shockinglydelicious.com/kale-salad-with-apples-carrots-cheese-and-capers/

    areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.

    Photo collage of Easy Kale Salad with Apples, Carrots, Cheese and Capers

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