Crunchy Kale Salad
Ingredients
For the dressing:
- 1 heaping tablespoon shallots finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- Pinch of kosher salt
- Freshly cracked pepper
- 1/2 cup extra virgin olive oil plus extra as needed
For the salad:
- 2 bunches kale (I like lacinato kale), stems fully removed and sliced thin or shredded
- Pinch of kosher salt
- 3/4 cup red cabbage finely shredded
- 1 Gala or Honeycrisp apple unpeeled and chopped
- Dried cranberries
- Sliced almonds
Instructions
For the dressing:
- Using a small bowl or mason jar with lid, combine the shallots, vinegar, Dijon mustard and honey. Whisk together or close Mason jar with lid (seal tightly) and shake well. Add salt and pepper and shake again.
- Slowly whisk in the olive oil, a little at a time, until smooth and emulsified. Taste and adjust any ingredients as needed. Set aside.
For the salad:
- Place the shredded kale into a large mixing bowl and sprinkle a little kosher salt over top. Squeeze the kale, massaging it for about 2 to 3 minutes. Mix in the shredded red cabbage and the chopped apples and mix together once more.
- Top with the dried cranberries and sliced almonds and mix again. Lightly drizzle the mustard shallot dressing over the top, toss, and serve.