Kale Salad with Sautéed Apples
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
1 lg. bunch kale, cut into thin ribbons with ribs removed
1 lemon - zest and 2 Tbsp freshly squeezed juice
1 clove garlic, smashed and minced
sea salt to taste
3 Tbsp olive oil, plus more for cooking
1 shallot, peeled and sliced
2 apples, such as Honey-crisp, cut into thin slices
1/2 cup raw pepitas
Instructions
- Put kale in large bowl and toss with lemon zest
- Vinaigrette - whisk garlic into lemon juice, add 1/4 tsp sea salt
- Drizzle in 3 Tbsp olive oil, whisking until emulsified. Drizzle half of dressing over kale and mix well with fingers, set aside
- Add drizzle of olive oil to large skillet, over med heat sauté shallots 10 minutes. After 3 minutes, add sliced apples, stir occasionally, sauté about 6-7 minutes
- Remove shallots and apples from skillet, add splash of olive oil
- Add pepitas, cook till they start to pop, ~2 minutes, toss with sea salt
- Fold warm apples, shallots, and pepitas into kale
- Adjust seasonings and serve