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Agate Pass Café's Kale and Apple Salad Recipe |
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Written by Carolyn Goodwin
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Tuesday, 03 January 2012 18:54 |
My husband and I often head up to Suquamish to the Agate Pass Café. And no matter what else is on the menu, we always order the Kale Salad. It has just enough sweet, sour and sal ty to make it fit with anything that comes before or after.
Recently, having run out of ideas for using the lacinato kale that is the sole survivor in my winter garden, I wrote to the Café to ask for the recipe. Owner Marty Bracken wrote back within minutes -- apparently I'm not the only one with a passion for this salad. "People ask me for the recipe almost every day!" she wrote.
So here it is. And yes, the kale is raw. But since it's finely chopped (chiffonade means to cut into thin strips), and combined with an acidic dressing, it is deliciously edible. Enjoy!
Agate Pass Café’s
Kale & Apple Salad
Salad:
1 cup radicchio, shredded
3 cups tuscan/lacinato/dinosaur kale, stemmed & chiffonaded
1 granny smith apple, julienned (skin on)
1 T chives, snipped
¼ cup pecorino romano cheese, shaved
2 Tbsp shallots, minced
¼ cup pancetta finely diced, rendered & lightly browned
½ cup maple-white balsamic vinaigrette
To taste: salt & pepper
½ cup candied pecans (recipe follows)
Procedure:
1. Combine kale, radicchio, apple, herbs, cheese, shallots & pancetta in salad mixing bowl
2. Add dressing & toss well; add more dressing as needed - don’t skimp!
3. Season to taste with salt & pepper.
4. Mound salad on serving plate & garnish with pecans.
5. Enjoy immediately.
Candied Pecans
2 C pecans
½ C powdered sugar
½ tsp cayenne pepper
½ tsp salt
Procedure:
1. Preheat oven to 325F.
2. Cover pecans with water in a bowl; transfer to strainer & shake off water.
3. In another bowl, whisk together sugar, cayenne & salt; add pecans & toss.
4. Transfer nuts to a strainer & shake off excess coating.
5. Arrange on paper- or silicone-lined baking pan & bake 10-12 mins until sugar is lightly caramelized and the pecans are golden.
Maple Vinaigrette
yield: approximately 1 cup
2 Tbsp minced shallot
1 T stone ground mustard
1 Tbsp champagne vinegar
2 Tbsp white balsamic vinegar
½ tsp dry thyme
¼ tsp fresh rosemary, minced
1 egg yolk
2 Tbsp maple syrup
¾ cup canola oil
To taste: salt & pepper
Procedure:
1. combine all ingredients except oil, salt & pepper in bowl of food processor
2. turn on food processor and slowly drizzle in oil
3. season with salt & pepper
4. adjust acid with more vinegar or sweetness with a bit of honey as needed
5. should be yummy ?
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