Allium Kale Salad
Every so often we feature a recipe from one of our favorite restaurants. Below is one for Allium’s popular salad, a much-loved and often-requested dish on the dinner menu. Allium has not been able to take it off for fear of a guest uprising!
A nutritious, delicious pairing with meats, fish or cheese. Perfect in all seasons especially late fall when kale harvest is at its peak. This recipe makes 6 servings
Salad
2 bunches of Curly Kale (approx. 2 lbs.)
1 Granny Smith Apple
Lemon Juice
Croutons
1/2 Loaf Good-quality Sourdough Bread
1/4 cup Olive Oil
Salt
Dressing</>
1 clove Garlic, peeled
1 Tbsp. Dijon Mustard
1/3 cup Lemon Juice
1/2 cup Grapeseed Oil
1/2 cup Extra Virgin Olive Oil
1/2 cup Pecorino Romano Cheese, grated
Additional 1/2 cup Pecorino Romano Cheese, grated
To Make Croutons
Cut up the bread into tiny cubes, place in a medium-sized bowl and toss/season with olive oil and salt. Place on a cookie sheet in a 350-degree oven for approximately 5-7 minutes. Turn croutons and bake for another 5-7 minutes. Baking time will depend on oven, so keep an eye on the croutons to prevent burning. Cool before working on remaining salad ingredients.
To Make Dressing
In a blender or food processor, crush the clove of garlic, add mustard and lemon juice. With the blender/processor still on, slowly drizzle in grapeseed and olive oils until emulsified. Add ½ cup of cheese and pulse until blended.
To Prepare Apple
Core apple and dice into tiny cubes. To prevent browning, toss apple cubes in a bowl with the juice of one lemon until you are ready to dress salad.
To Prepare Kale and Salad
Strip out stems of each kale leaf, wash and spin to remove all excess water. Chiffonade or cut into long, thin strips. Place cut kale in a large mixing bowl with apples and croutons. Blend dressing thoroughly just before dressing salad, add dressing and the additional ½ cup of cheese and toss vigorously. Serve immediately.
Allium is located at 42/44 Railroad Street, Great Barrington. MA 01230
413 528 2118 alliumberkshires.com