March 23, 2022
Apple, Cheddar, Celery and Kale Salad
Try this Apple, Cheddar, Celery and Kale Salad from the new cookbook, Conveniently Delicious
“My mom used to serve an apple and cheddar sandwich on raisin-walnut bread at the Ace Bakery Café, and it was a favorite of mine. I turned that sandwich into a hearty salad here, and it’s one of the few salads my own kids will consume with enthusiasm.”
1. Preheat oven to 350°F and line baking sheet with parchment paper. Place walnuts on baking sheet. Bake for 5 minutes, until slightly golden and fragrant. Cool slightly and roughly chop.
2. Slice celery stalks diagonally, about 1⁄4″ thick. Quarter each apple, remove core and slice into half-moon shapes as thinly as possible. Place sliced celery, celery leaves and apples in large serving bowl along with toasted walnuts and kale. Add half of cheddar.
Make Vinaigrette and Serve
1. In small bowl, whisk together Dijon, lemon juice, vinegar, garlic, honey, salt and pepper. Slowly drizzle in olive oil, continually whisking, until combined.
2. Pour vinaigrette over salad and toss. To serve, top with remaining cheddar cheese and a little more salt and pepper.
Note: Shave your cheese with a cheese planer or very carefully with a sharp knife. You want large shards, not small gratings.