I'm thinking of Honey Crisp or Pink Lady. Pink Ladies have this sweet/sour/floral taste. Any ideas? Farro Kale salad with pecorino and lemon olive oil chili vinaigrette.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I bet either would taste great, but my personal pick would probably be Honeycrisp - more sweet, less sour to balance the kale and the vinaigrette. Sounds delicious!
Cool, I guess I'll have to add Honeycrisp to my list. Ultimately I do want something with slight acidity, but not as much as a Granny Smith.
There are these really ugly ones I get at my farmstand that might be called ginger gold or something like that...they'd be really good too . You might just want to taste a couple of types. I don't think you'll go wrong with Pink Lady though, if you've already got them
Pegeen is a trusted home cook.
Honeycrisp, Pink Lady, Cortland, Northern Spy, Macoun, Winesap - it's hard to pick one of these over the other for a salad (vs applesauce or pies). None are as tart as Granny Smiths. The ones Healthierkitchen mentions are Ginger Gold and they'd be tasty in a kale salad too.
I've yet to get my hands on some winesaps, it's hard to get them in Brooklyn unless I hunt for them at a farmers market. But these are all good suggestions. Thanks. Other people might not notice a difference while eating a salad, but for foodies like us, we have a keen sense of these things.
You are lucky to have access to great markets. Was just thinking that good dried apples, being sweeter, could be nice with kale and the tartness of the vinaigrette.
Dried apples,, hmmmm. Sounds intriguing, I'm thinking, how would I hydrate them? Do they have to be hydrated, or can the vinaigrette soften them in advance? Or should I blend them into the vinaigrette? So many ideas, my mind is spinning.
If you'd like to tinker with dehydrating the apples yourself, it's pretty easy to do in the oven. There are plenty of links - here's one:
To rehydrate them, soaking them in the vinaigrette for a few minutes before serving should soften them up enough. You still want some chewiness / texture.
Please enter a valid email address.
Well played. You deserve a cookie.
Chocolate Peanut Butter Cookies
Improve Your Cooking in 5 Minutes
In Search of a Signature Dish to Call My Own
A Cheesy, Crispy Take on Edamame
Around the World in 10 Breakfast Sandwiches
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.