kale and apple salad + creamy walnut and raisin dressing
July means one thing and one thing only to the average Austinite. Heat. No, not just heat, some horrible fiery level of hell type of heat. Every year it creeps up on us and we try and say things like “This is mild compared to last year” but we can’t hide that desperate yearning for October from our eyes. Yet every year we manage to make it through. We make it through with weekly trips to Barton Springs, refusing to leave our air conditioned homes, fresh Juiceland smoothies and for me personally, this kale salad.
In my opinion, it meets the three requirements that make a perfect summer snack : fresh, light and has no need to get within 5 feet of a hot stove. Oh and its super tasty. It makes a great side, lunch for home or on the go or just a small snack during the day.
A few link goodies: If you haven’t seen Jerry Seinfeld’s web series COMEDIANS IN CARS GETTING COFFEE and you love simple and often funny conversations you will love this series. If you don’t know where to start I recommend the LARRY DAVID EPISODE.
David Bazan is streaming a gorgeous new/recycled album HERE.
I am highly anticipating the release of Richard Linkaters new film BOYHOOD.
Take a few minutes to be inspired by a VIDEO of this man and the wilderness he calls home.
- 1 bunch of dinosaur kale, de-stemmed and sliced into strips
- 1 large red apple, thinly sliced or diced into large chunks, divided
- ½ cup of toasted walnuts, roughly chopped and divided
- ¼ cup + 2 tbsp of raisins, divided
- 2 tbsp of dijon mustard
- 1 tbsp of red wine vinegar
- sea salt and pepper to taste
- 2 tbsp of purified water to thin dressing, plus more if needed
- Combine ½ of the red apple, ¼th a cup of the toasted walnuts, 2 tbsp of raisins, mustard, vinegar and water in a food processor and process until combined and smooth. Add more water until desired consistency. Add salt and pepper to taste.
- In a large bowl, toss together kale, remaining apple, raisins and walnuts.
- Lightly toss with dressing.
- Will keep for up to 4-5 days refrigerated in a sealed container.
- Side note: The longer you allow the kale to macerate in the dressing the less of a “kale” taste it will have which I personally prefer.