Author Notes
The perfect Fall salad that makes use of hearty greens, apple cider and apples. —julia sherman
Ingredients
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1 bunch
torn lacinato kale leaves
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1/2 bunch
rainbow chard
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1
tart apple (we used Northern Spy)
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2 tablespoons
raw sunflower seeds
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2 tablespoons
fennel fronds or fennel blossoms
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2 tablespoons
tahini
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1 tablespoon
water
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1/2 teaspoon
honey
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3 tablespoons
apple cider or sparkling cider
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2 tablespoons
bragg's cider vinegar
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1
small clove garlic, minced
Directions
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Remove the center rib from the kale and discard and rip into bite sized pieces. Place the leaves in a mixing bowl and drizzle with olive oil, sprinkle with sea salt. Massage the kale until tender.
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Slice rainbow chard leaves into 1/4″ thick strips and the stalks as thinly as possible, and add to the bowl.
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Toast sunflower seeds in a skillet until they start to brown, set aside to cool.
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Combine all ingredients for the tahini, water, honey, vinegar and garlic in a small dish. If the dressing is still too thick, add an additional tablespoon of apple cider.
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Toss the greens with the dressing. Add in the apple, and top with the seeds, fennel blossoms or fronds, and cracked pepper and sea salt to taste.
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