Crunchy, fresh and sharp with a honey-mustard dressing.
Serves 4 | Preparation: 15 minutes | Cooking: 4 minutes | Total: 19 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
200 g kale, stems removed, leaves shredded
2 crisp apples, thinly sliced
60 g walnuts
50 g vegetarian hard cheese, shaved (optional)
4 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
½ tsp salt
Method
Toast the walnuts in a dry pan until fragrant, about 4 minutes, then roughly chop.
Whisk the oil, lemon juice, honey, mustard and salt together.
Massage the kale with half the dressing for a minute or two until it softens and darkens.
Toss in the apple and walnuts with the remaining dressing, top with shaved cheese and serve straight away.
Variations and substitutions
Frost sweetens kale, so late autumn leaves are best. Toss the apple in lemon juice if making ahead.
For a vegetarian dish, choose cheese labelled suitable for vegetarians and check any other packaged ingredients.
Homegrown and seasonal produce
Young kale leaves need less massaging than tough mature leaves. Choose crisp stored apples and remove any bruised areas.
Storage and freezing
Keep prepared ingredients covered in the fridge at 5°C or below. Eat within 48 hours, or within 24 hours for the raspberry fool and dressed tomato mixture. Assemble toasts just before serving. These finished salads, topped toasts and cream desserts do not freeze well; freeze suitable fruit or roasted vegetables separately instead.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
