We hereby open the best time of the year: kale season. this is our ABSOLUTE favorite salad! freshly harvested kale and crisp apple with an extra portion of miso miso umami in the dressing. The hazelnut butter makes the dressing incredibly creamy and can easily be replaced with other nut butters.
otherwise there is not much to say about this perfection on the plate except: definitely try it! have fun & thank us later, your miso miso's
kale salad with apple & roasted walnuts
recipe for 2 people
ingredients
for the salad
- juice of half a lemon
- 3 tablespoons olive oil
- 1 tbsp white wine vinegar
- 1 teaspoon chickpea miso miso
- 1 teaspoon mustard
- 2 teaspoons hazelnut butter
- 1 teaspoon maple syrup
- pepper
- 1/2 apple
- 250 g fresh kale, with stem
toppings
- 40 g roasted walnuts
preparation
- First remove the tough stalks from the kale (either by hand or with a knife), then tear into fine pieces. Wash well and dry in a salad spinner.
- Place the kale in a large bowl, drizzle with the lemon juice and massage well with your hands for about a minute until the leaves turn a darker color and become soft.
- Halve the apple, remove the core and cut into thin slices.
- Roughly chop the walnuts with your hands and roast them in a small pan until golden brown, then set aside.
- For the salad dressing, whisk together the oil, vinegar, chickpea miso, mustard, hazelnut butter, maple syrup and pepper.
- Finally, mix the massaged kale, the apple pieces and the finished salad dressing well in the large bowl. Season with a little more vinegar and salt if necessary.
- Place the marinated salad on two plates and sprinkle with the roasted walnuts. Serve with a slice of sourdough bread with miso miso butter.
- enjoy it!
fits
- some fried tofu or tempeh
- sourdough bread with miso miso butter
- potatoes from the oven
