Fall

Kale Salad with Apples and Hazelnuts

January 25, 2011
Photo by Bobbi Lin
Author Notes

Kale is like one of those friends who you don't think about much, but when you do see him, you're always delighted and a little surprised by how much you like him. This was the case the other evening when I had dinner at Co. in Manhattan. Co. is known for its pizza not its greens, but like many of the new-wave pizza places in New York, its antipasti menu easily rivals its pizza. I ordered the kale salad with apples, roasted celery root and brown rice vinegar, and was reminded how much I love the mineral and earth and gutsiness of kale.

At home, I opted out of roasting celery root, and instead subbed in toasted hazelnuts. And on a whim, I added some mustard greens and pecorino cheese. Use any ratio of kale to mustard you like; or use just one kind of green if you can't be bothered buying both. Young greens are best because they're more tender and sweet. Pull the leaves from the stems, then tear the leaves into pieces.

A hidden advantage of this salad is that it gets better with a little time to sit and relax. If you make it ahead, proceed through step 1 and let it sit for up to 30 minutes, then finish it up -- and feel both organized and virtuous. —Amanda Hesser

  • Serves 4
Ingredients
  • 5 cups curly kale and mustard green leaves, torn into small pieces
  • 2 scallions, trimmed and thinly sliced on the bias
  • 2 tablespoons olive oil
  • 1 tablespoon brown rice vinegar
  • Sea salt and coarsely ground black pepper
  • 1 tart apple
  • 1/4 cup hazelnuts, chopped and toasted
  • 1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler
In This Recipe
Directions
  1. In a large bowl, combine the kale, mustard greens, scallions, olive oil, vinegar, salt and pepper. Mix with your hands to really blend the dressing and rub it into the greens. Let the salad sit while you prepare the rest.
  2. Core the apple. I like to do this with a melon baller. Thinly -- like, super thinly -- slice the two halves from stem to flower end. If you have a mandoline, that's the easiest way to go. Add the apples to the salad and gently fold together so they don't break in half. Taste and adjust seasonings.
  3. Spread the salad on a platter. Sprinkle with the hazelnuts and cheese shavings.

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Review
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.