Kale is all the craze these days and for many people, it’s become a staple in the weekly diet. Aside from a slightly bitter taste, the vegetable is rich in fiber, high with antioxidants and packed with vitamin K. Long story short, you can’t go wrong with kale.
But even for the most diehard enthusiasts, the regular ol’ steamed kale and baked kale chips can get a little bit repetitive on the taste buds. Thankfully, executive chef Yoel Cruz from North Square in New York City has shared with us a simple but delicious take on the flavonoid-heavy ingredient. His kale salad, drizzled with buttermilk cider vinaigrette, is complemented with the sweet crunch of Gala apples and light buttery taste of Manchego cheese.
Yield: 4 servings
For the kale salad:
- 3 lbs curly leaf kale, cleaned, ribs removed and cut thinly
- 1 radicchio, thinly sliced
- 2 cups Manchego cheese, shredded
- 1 Gala apple, thinly sliced
For the buttermilk cider vinaigrette:
- ½ cup cider vinegar
- ¼ cup buttermilk
- 1 teaspoon ground anise seed
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1 cup olive oil
- 1 shallot, finely diced
- 1/2 ounce ginger, peeled and finely diced
- salt to taste
For the butter cider vinaigrette:
- In a bowl, combine vinegar, buttermilk, anise seed, mustard and honey.
- Slowly add olive oil in a thin stream until combined.
- Add shallot, ginger and salt.
For the salad:
- In a large bowl, combine kale and radicchio, vinaigrette, salt and pepper.
- Toss and taste. Add more salt if needed.
- Divide and place on 4 plates, scatter sliced apples and shredded cheese on top.