THE NEW MARILYN WEBSITE

Kale salad with apples, dried cranberries, hazelnuts and fromage frais

Serves 4

Honey and Apple Sider Vinaigrette
  • 1½ Tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 Tbsp honey
  • ½ tsp sea salt
  • 2/3 cup canola oil
Salad
  • 6 cups torn purple, red Russian or curly leaf kale (stems removed)
  • Sea salt and coarsely ground black pepper
  • 1 Tbsp canola oil
  • 2 Tbsp unsalted butter
  • 1 lemon, halved
  • 6 cups torn baby kale
  • 1 large tart-sweet apple such as Honeycrisp, unpeeled, cored, and thinly sliced
  • 1 cup toasted hazelnuts
  • 1 cup fromage frais or fresh whole-milk ricotta
  • ½ cup dried cranberries
Honey and Apple Cider Vinaigrette
  1. Combine the vinegar, mustard, honey, and salt in a small bowl. While whisking, slowly drizzle the oil in a thin steady stream until incorporated and the mixture is emulsified. Adjust seasoning to taste. (Alternatively, you can do this with an immersion blender or in a blender or small food processor.) Can be made ahead of time; will keep refrigerated for up to 2 weeks.
Salad
  1. Bring a large pot of salted water to a boil over high heat. Set a large bowl of ice water nearby. Add the purple, red Russian, or curly leave kale to the boiling water and blanch for 45 seconds. Use tongs or a slotted spoon to transfer immediately to the ice water. When completely cool, drain, squeezing out the excess water.
  2. In a large bowl, toss the blanched kale and baby kale with just enough vinaigrette to coat. Season with salt and pepper to taste. Divide between 4 plates and garnish with the apples, hazelnuts, fromage fraise (or ricotta), and cranberries. Drizzle with a little more vinaigrette.

This recipe was taken from Lure, by Chef Ned Bell. To make this salad an entrée, 4 (4 to 5oz) skin-on Kuterra farmed salmon or steelhead fillets can be added on top of the salad before finishing vinaigrette. Follow same cooking directions as this salmon recipe.