This creamy, sweety, tangy, and filling salad is one of my favorites. Once you’ve made the dressing, it’s easy to assemble and makes a great lunch, appetizer, snack… whatever! The recipe is adapted from one I found at: http://cooking.nytimes.com/recipes/1013732-kale-salad-with-apples-and-cheddar
Since I was short on kosher sensitive ingredients like parmesan I had to make some changes, and while I have not tasted this salad as the NY Times intended, I do think mine is pretty tasty! Enjoy!
- 2 Lemons
- 3 Cloves of garlic
- 1/2 cup oil
- 1-2 TBSP Blanched almonds
- Dash of Nutritional Yeast (the great cheese substitute)
- Pinch of salt to taste
- Splash of Water if needed
- Baby Kale
- Shredded Cheese ( I prefer munster, but cheddar, or chef’s blend will work well)
- Blender/food processor/nutri-bullet
For the dressing, Squeeze the two lemons in to the food processor along with he garlic and oil. Process until smooth. Add 1-2 TBSP of the blanched almonds, nutritional yeast, and salt then process again. The mixture should become a creamy white color and be slightly thicker, but still thin enough to pour over a salad. If it is too thick, and looks more like mayo thin it with a splash of water. This dressing will keep in a sealed container the fridge for about a week (if you don’t eat it all before then)! I highly recommend investing in some mason jars as they are durable, easy to clean and cheap. They are also super in style with all the hipsters right now and you know you always wanted to be a hipster, right?
When you are ready to enjoy your salad, slice up some apple with some baby kale (Trader Joe’s sells a bagged baby kale that is pretty great), sprinkle with a handful of shredded cheese on top then drizzle with the dressing!*
*Sometimes my dressing turns out more white, while other times its more oily/yellow. Either is fine and tastes great, it generally depends on the type of food processor I am using. Either way, the dressing does tend to separate a bit so be sure to shake well before using 🙂