Both of these women have taught me more about kale salads than I ever realised one could know, and for that I am incredibly grateful.
If you want to know more about kale salads, definitely check out Kate's blog post on them here - she is something of a master of them.
All versions of the salad combine marinated kale with crumbled semi-soft cheese, toasted nuts and dried fruit.
Dried cherries and unsweetened cranberries are hard to find in the UK, and so I went for something a little old fashioned: prunes. I love prunes, but don't see them used in recipes these days, although dates and other dried fruits are very much in fashion.
If you haven't cooked with them for a while, give them another go. They're particularly delicious with blue cheese, and have a softness which distinguishes them from other dried fruits. —Stottey
a medium apple
a squeeze of
In This Recipe
Pre-heat the oven to gas mark 4. Dice your apple and prunes into pieces about the size of the top joint of your little vinegar.
Measure out the walnuts and put them on a baking tray. When the oven’s hot, put them in for 10 minutes, and when they’re done scrunch them in your hands to rub off the papery skins, and roughly chop.
If your kale was bagged, pick out the woody stems (it’s annoying but worth it, I had to do this) and if it’s on the stem then tear the leaves off the stems.
Finely chop the stem-less kale, place in a bowl, and sprinkle with salt. Then, scrunch it in the bowl with your hands, until it is slightly bruised and wet.
Mix the ingredients for the dressing together in a small bowl, until it's nice and homogenous. Nobody wants a surprise spoonful of mustard.
Add the kale, prunes, apple, walnuts and dressing to a bowl and mix well. Crumble over the blue cheese.
Let the salad sit for thirty minutes (or longer) before eating to allow kale time to soften.