Autumn Kale Salad

While we were in Mexico last week, I had the best Kale Salad that reminded me how much I appreciate that green!! It is so rich and flavor and pairs perfectly with fall tastes. I pulled some inspiration from my salad I had at BeefBar at Hotel Esencia, and added some Autumn savories to the mix. Add this to any meal over the next few months, and you’ll please the crowd. Enjoy!

Ingredients:

• 1-2 Heads of Kale (depending on size)

• 2 Tablespoons Olive Oil

• 1 Cup of Yellow Onion (Roughly Chopped)

• Pinch of Sea Salt

• Pinch of Red Pepper Chili Flakes

• 1/2 Teaspoon Coriander 

• 1/3 Cup Marcona Almonds (Roughly chopped)

• 3 Radish (thinly sliced)

• 1 Gala Apple (thinly sliced and quartered)

• 1/4 Cup Extra Virgin Olive Oil  (for dressing)

• 1/8 Cup of White Wine Vinegar 

• 1 Tablespoon Honey

• Cracked Pepper  (top to taste)

• 1/2 Cup Freshly Grated Parmesan (1/4 for mixture and 1/4 for topping)

Instructions:

1. Wash and Prep Kale. You will remove the stalk portion and slice into salad sized pieces.

2. Place 2 Tablespoons of Olive Oil into a skillet with sliced Onions, Salt, Chili Pepper Flakes and Coriander. Sauté Onion on medium heat until brown and caramelized. Remove from heat.

3. In a medium size bowl, combine Extra Virgin Olive Oil, White Wine Vinegar, Honey and Onion mixture. Mix well until fully combined

4. In a large serving bowl, begin assembling your salad. Add in the Kale, Sliced Radish, Sliced Apples, Marcona Almonds, 1/4 Cup of Parmesan, and toss. Once combined you will top with the liquid mixture, and toss again.

5. Lastly, top with the remaining Parmesan and Cracked Pepper. Chill in fridge for ten minutes, then enjoy.