Crisp salad with apples and cheddar cheese

A Crunchy Apple-Cheddar Kale Delight

Servings: Serves 2 large portions or 4 as a side dish

Preparation Time: 30 minutes

Ingredients

Dressing:

• 1 small shallot, minced
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon smooth dijon mustard
• 1 tablespoon mayonnaise or Greek yogurt
• 6 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Crispy Toppings:

• 1 cup (4 ounces) sharp cheddar cheese, coarsely grated
• 1 cup sliced almonds
• 2 tablespoons powdered sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cayenne pepper

For the Salad:

• 5 ounces kale leaves, of any variety, cut into thin ribbons
• 1 large crisp apple, halved, cored, and sliced thin

Cooking Instructions

1. Begin by preheating your oven to 400°F (200°C). While the oven heats up, prepare the dressing: In a medium-sized bowl, mix the minced shallot with apple cider vinegar. Let it sit to allow the flavors to meld as you move on to the crispy toppings.

2. For the crispy toppings, line a large rimmed baking sheet with parchment paper. On one half, evenly scatter the cheddar cheese in an 8x12-inch rectangle, about 1/4 inch thick. If desired, sprinkle with a little cayenne or black pepper for added kick.

3. Rinse the sliced almonds under cold water in a colander, then shake off the excess water. In a separate bowl, toss the damp almonds with powdered sugar, kosher salt, and cayenne until they are well-coated. Spread the almond mixture onto the other half of the prepared baking sheet in a thin layer, ensuring there's space around the edges for expansion.

4. Bake the almonds and cheddar together for about 4 to 9 minutes, keeping a close eye on them. The cheese will melt into a beautifully golden crisp while the almonds will turn a lovely toasted color. Stirring the pan may be necessary; be vigilant to avoid any burning!

5. When golden perfection is achieved, take them out and let them cool while you finish preparing the salad. After they cool, you might want to blot any excess oil from the cheese crisps with a paper towel before breaking them into bite-sized pieces.

6. Back to the dressing: Whisk the dijon mustard and mayonnaise (or yogurt) into the shallot and vinegar mixture, then slowly drizzle in the olive oil while whisking continuously. Season with salt and freshly ground black pepper as desired.

7. To assemble, take a large bowl or salad plate and toss the kale with about two-thirds of the dressing to start. Taste and add more dressing according to your preference. Lay the apple slices artfully over the kale, then scatter the crispy almond and cheddar topping generously on top.

8. Finish the salad with an extra sprinkle of salt and pepper, serve immediately, and enjoy the delightful crunch!

Make-ahead Tips

The crispy nuts can be stored in an airtight container at room temperature for up to a week, while the cheddar crisps are best kept in the fridge, lightly covered. The dressing will stay fresh for several days in the fridge. If you wash and dry the kale thoroughly, it can last in a zipped bag in the fridge for a few days, just keep it away from any areas prone to freezing!