Author Notes: This salad's technique is from from Kate's blog (https://cookieandkate.com), who in turn was inspired by Deb Perelman‘s salad in "The Smitten Kitchen Cookbook" (https://smittenkitchen...).
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
Prep time: 30 min
Cook time: 30 min
ounce blue cheese
a medium apple
tablespoon olive oil
teaspoons cider vinegar
a squeeze of
- 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.