Kale, Apple and Walnut Salad

by Tenina Holder

A truly delicious and easy salad, that believe it or not featured in the wintery cold weather class called Comforting Comfort Foods, which will be trotted out around the east coast this year. (2015) Melbourne classes are in store now. Sydney and Bris-Vegas to follow. But put that aside, this salad is good year round, all weathers, and is totally a fave in our house. We trot it out as a special occasion salad, because it is a little bit special. The crispy little saltiness of the proscuitto, the sweetness of the apple and the creaminess of the walnut dressing...what's not to comforting about all that? Comfort yourself...go on!

Need

  • 100 g walnuts, shelled
  • Juice 2 lemons (minimum 120g)
  • 25 g pure maple syrup
  • 25 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
  • 2 tsp Dijon mustard
  • 1 Bunch kale, stalks trimmed
  • 2 sweet apples, (fuji, pink lady) cored, and thinly sliced
  • 3-4 rashers prosciutto

Do

1  

Place walnuts onto a lined tray and place into a cold oven set to 200°C. Toast 10 minutes, remove from oven and cool.

2  

Place 30g of the walnuts into TM bowl with lemon juice, maple syrup, EVOO and mustard. Blend 10 sec/speed 10.

3  

Place 1/3 of the cut kale into the TM bowl and chop 3-4 sec/speed 5. Remove from bowl into a large serving bowl and repeat until all the kale is chopped.

4  

Add sliced apples and toss so that they are coated well with the dressing (to prevent discoloration).

5  

Fry the prosciutto in a medium hot pan until crispy. Cool before crumbling over the top of the salad.

6  

Garnish with remaining toasted walnuts.

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