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Prep time
15 minutes
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Cook time
5 minutes
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Serves
4
Author Notes
A delicious and surprising salad that is bound to become a favorite. Multi layered with sweet, sour, salty and earthy flavors and crunchy, creamy, and crisp texture. —sally Uhlmann
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Ingredients
- Dressing
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3/4 teaspoon
Dijon mustard
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3/4 teaspoon
soy sauce or Braggs
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i
juice from a lemon
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2 teaspoons
apple cider vinegar
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1/2 teaspoon
honey
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3/4 cup
extra virgin olive oil
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salt and pepper to taste
- Salad
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1/4 cup
dry bread cubes
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1/3 cup
walnuts
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1 1/2 tablespoons
olive oil
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1/2 teaspoon
ground cumin
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1/4 teaspoon
coarse salt
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2/3
sweet/ tart crisp apple
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3
radishes
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1/4 cup
dried cranberries
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4 cups
finely chopped, stemmed kale
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1/4 cup
firm blue cheese
Directions
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Make dressing by placing all ingredients in a jar. Close the lid and shake well. Dressing can be refrigerated for ip to 1 week.
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Place bread cubs and walnuts in a mini blender. Pulse on and off to created a coarse crumb.
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Heat the olive oil in a small skillet. Add crumbs, cumin, and coarse salt. Stir and toast until they are a rich brown. Remove and drain on a paper towel.
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Peel 2/3 rd of the apple. Cut i to very thin matchsticks, approximately 2" in length. Place apple in a small bowl. Matchstick the radishes and add to apples along with dried cranberries. If making ahead, toss in about a tablespoon of dressing to keep apples from discoloring. Cover with plastic wrap and refrigerate up to 6 hours if making ahead.
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Before serving, place kale in a salad bowl and massage/ knead with your hands to break up fibers. Crumble blue cheese over kale, add all other ingredients and drizzle on enough salad dressing to lightly coat the kale. Taste for salt and pepper and add more dressing if needed. Plate and serve.
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