Salade De Chou Frisé, Pomme Verte Et Raisin Recipe

1. Prepare the kale

Remove and discard the thick stems from the kale. Stack leaves, roll into a tight bundle (chiffonade) and slice crosswise into thin ribbons until you have about 6 cups packed. Transfer to a large bowl.

2. Massage the kale

Sprinkle 1/4 teaspoon of the salt and 1 teaspoon of lemon juice over the kale. Using clean hands, gently massage the leaves for 1 to 2 minutes until leaves darken and soften — this reduces bitterness and improves texture.

3. Prepare fruit and aromatics

Core and thinly slice or julienne the green apple (leave the skin on for color and texture) and immediately toss with a squeeze of lemon (from the dressing amount) to prevent browning. Halve the grapes. Thinly slice fennel if using, and thinly slice the red onion or shallot. Add apple, grapes, fennel, onion, parsley, lemon zest and toasted nuts to the bowl with the massaged kale.

4. Add cheese

Add the shaved Parmesan or pecorino to the salad bowl and gently toss to combine all salad components so dressing can coat evenly when added.

5. Whisk the dressing: In a small bowl or jar combine lemon juice, apple cider vinegar, Dijon mustard, honey (or maple), grated garlic, sea salt and black pepper. Whisk or shake to blend.

6. Emulsify: While whisking, slowly stream in the extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or a touch more honey if you prefer sweeter.

7. Alternatively, put all dressing ingredients into a lidded jar and shake vigorously for 20–30 seconds until emulsified.

8. Dress the salad: Pour about half of the dressing over the kale mixture, then toss thoroughly so leaves and other ingredients are evenly coated. Let sit 2–3 minutes to allow flavors to meld, then taste and add more dressing as needed (remaining dressing reserved).

9. Adjust and serve: Taste and adjust salt and pepper. Transfer to a serving bowl or platter and finish with an extra sprinkle of shaved cheese, a few whole or halved grapes, and a light grind of black pepper. Serve immediately. Leftovers keep refrigerated, undressed (or with dressing separate) for up to 2 days.