- 4
Ingredients
- 5 cups curly kale and mustard green leaves, torn into small pieces
- 2 scallions, trimmed and thinly sliced on the bias
- 2 tablespoons olive oil
- 1 tablespoon brown rice vinegar
- Sea salt and coarsely ground black pepper
- 1 tart apple
- 1/4 cup hazelnuts, chopped and toasted
- 1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler
Preparation
Step 1
This salad is best mixed by hand -- no need to be gentle with the leaves. You want to bruise them lightly so they absorb the dressing and slacken a bit.
At home, I opted out of roasting celery root, and instead subbed in toasted hazelnuts. And on a whim, I added some mustard greens and pecorino cheese. Use any ratio of kale to mustard you like; or use just one kind of green if you can't be bothered buying both. Young greens are best because they're more tender and sweet. Pull the leaves from the stems, then tear the leaves into pieces.
A hidden advantage of this salad is that it gets better with a little time to sit and relax. If you make it ahead, proceed through step 1 and let it sit for up to 30 minutes, then finish it up -- and feel both organized and virtuous.
Serves 4
In a large bowl, combine the kale, mustard greens, scallions, olive oil, vinegar, salt and pepper. Mix with your hands to really blend the dressing and rub it into the greens. Let the salad sit while you prepare the rest.
Core the apple. I like to do this with a melon baller. Thinly -- like, super thinly -- slice the two halves from stem to flower end. If you have a mandoline, that's the easiest way to go. Add the apples to the salad and gently fold together so they don't break in half. Taste and adjust seasonings.