Kale Caesar salad with apples and candied walnuts

Name: Kale Caesar salad with apples and candied walnuts
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: american
Ingredients: 12 oz kale; 1 baguette; 2 apples (tart); 1.4 oz walnuts; 2 cloves garlic; 2 anchovies; 2 tsp Dijon mustard; 1 egg yolk; 0.33 cup oil; 1 lemon; 5.3 oz Parmesan cheese; 3 tsp Worcestershire sauce; 3 tsp olive oil; 2 tsp butter; 2 tsp sugar; salt; pepper; Parmesan cheese (for serving)

Be the first to rate this recipe!

In app

Paul Breuer

Social Media Manager at Kitchen Stories

"Kale, to me, is pure childhood nostalgia. My mother used to prepare the curly greens the traditional German way — simmered with potatoes and coarse sausage. This kale salad with tangy Caesar dressing, crisp apples, and caramelized walnuts, however, shows just how versatile this humble winter vegetable can be. To soften the leaves and make them more tender, they’re massaged with olive oil — and yes, you can take that quite literally. Use your hands and give the leaves a good knead until they become silky and pliable. For a vegetarian version, simply leave out the anchovies in the dressing — the flavor will still be beautifully balanced."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

175 g

kale

baguette

apples (tart)

20 g

walnuts

1 cloves

garlic

anchovies

1 tsp

Dijon mustard

egg yolk

40 ml

oil

75 g

1½ tsp

1½ tsp

1 tsp

1 tsp

sugar

salt

pepper

Parmesan cheese (for serving)

Utensils

cutting board, knife, serrated knife, frying pan, tongs, bowl, whisk, garlic press, citrus press, grater, parchment paper, cooking spoon

Nutrition per serving

Cal555

Fat50 g

Protein21 g

Carb13 g

Step 1/3
- 175 g kale
- salt
- ½ tsp olive oil
- ½ baguette
- cutting board
- knife
- serrated knife
- frying pan
- tongs
Wash the kale, remove the stalk and tear the leaves into bite-sized pieces. Add kale to a large bowl, sprinkle with a pinch of salt and some of the olive oil, and massage gently for approx. 1–2 min. until it softens and darkens in colour. Cut the baguette into small cubes, fry in a pan with a little olive oil and a pinch of salt until golden brown.
Step 2/3
- ½ egg yolk
- 1 tsp Dijon mustard
- 1½ tsp Worcestershire sauce
- 1 cloves garlic
- 1 anchovies
- ½ lemon
- 1 tsp olive oil
- 75 g Parmesan cheese
- salt
- pepper
- bowl
- whisk
- garlic press
- citrus press
- grater
For the dressing, mix egg yolk, mustard, Worcestershire sauce and (if desired) anchovies in a bowl. Press in the garlic and add the lemon juice, then slowly stir in the remaining olive oil until the dressing becomes creamy. Finely grate the Parmesan and stir into the dressing, season to taste with salt and pepper. Add the dressing to the kale, mix and let it sit briefly.
Step 3/3
- 1 tsp butter
- 1 tsp sugar
- 20 g walnuts
- 1 apples (tart)
- Parmesan cheese (for serving)
- parchment paper
- cooking spoon
Wipe out the previously used pan. Set the pan to low-medium heat, add sugar and allow to melt. Add butter and caramelise over medium heat, stirring constantly, until the mixture turns a light brown colour. Then add walnuts and stir briefly until they are completely covered in caramel. Pour onto baking paper and leave to cool completely, then chop coarsely. Cut the apple into thin slices. Add the apples, caramelised walnuts and croutons to the kale. To serve, grate some fresh Parmesan cheese over the top.
Enjoy your meal!