Tuscan Apple Salad Recipe

Name: Pure Juice & Salads Tuscan Apple Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Tuscan black kale (lacinato/dinosaur kale), stems removed and thinly sliced; 2 each Honeycrisp or Fuji apple, cored and thinly sliced into half-moons; 1 cup Parmesan cheese, freshly shaved or thinly sliced; 1 cup Smoked candied pecans (see nuts section) or store-bought; 1 tsp Fine sea salt; 1 tsp Freshly ground black pepper; 1 cup Pecans (or walnuts); 3 tbs Granulated sugar; 1 tsp Unsalted butter; 1 tsp Smoked paprika; 1 tsp Fine sea salt; 1 tsp Water; 3 tbs Champagne vinegar; 6 tbs Extra-virgin olive oil; 1 tsp Dijon mustard; 1 tsp Honey; 1 tbsp Shallot, finely minced; 1 tsp Fresh lemon juice; 1 tsp Fine sea salt; 1 tsp Freshly ground black pepper

Inspired by Pure Juice & Salads

Time35m

Serves4

Tuscan black kale, apples, smoked candied nuts, Parmesan cheese and champagne vinaigrette

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Ingredients

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Salad

6 cups Tuscan black kale (lacinato/dinosaur kale), stems removed and thinly sliced

2 each Honeycrisp or Fuji apple, cored and thinly sliced into half-moons

1 cup Parmesan cheese, freshly shaved or thinly sliced

1 cup Smoked candied pecans (see nuts section) or store-bought

1 tsp Fine sea salt

1 tsp Freshly ground black pepper

Smoked Candied Nuts

1 cup Pecans (or walnuts)

3 tbs granulated sugar

1 tsp Unsalted butter

1 tsp Smoked paprika

1 tsp Fine sea salt

1 tsp Water

Champagne Vinaigrette

3 tbs champagne vinegar

6 tbs Extra-virgin olive oil

1 tsp Dijon mustard

1 tsp Honey

1 tbsp Shallot, finely minced

1 tsp Fresh lemon juice

1 tsp Fine sea salt

1 tsp Freshly ground black pepper

Method

Smoked Candied Nuts

Prepare nuts

Line a baking sheet with parchment paper or a silicone mat. Measure pecans and have sugar, smoked paprika, salt, butter and water ready.

In a medium nonstick skillet over medium heat, combine sugar and water. Stir until sugar melts and begins to bubble gently (about 2 minutes).

Add pecans, butter, smoked paprika and salt. Toss continuously with a wooden spoon or heatproof spatula so the sugar coats the nuts evenly. Cook 2–3 minutes more until the sugar crystallizes and nuts are glossy and toasted.

Turn the nuts out onto the prepared sheet and separate them with a fork or spatula so they cool as individual pieces. Allow to cool completely (10–15 minutes). Nuts will harden as they cool. Set aside.

Champagne Vinaigrette

In a small bowl or jar, combine champagne vinegar, minced shallot, Dijon mustard, honey and lemon juice. Whisk or shake to blend.

While whisking continuously, slowly drizzle in the olive oil to emulsify the dressing. Alternatively, put all ingredients in a jar, close tightly and shake vigorously until combined.

Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness by adding a little more vinegar or honey if desired. Set aside for at least 5 minutes to let flavors meld.

Salad Assembly

Prepare the kale: remove thick stems from the Tuscan kale and stack leaves. Roll or chiffonade and slice into thin ribbons. Place the sliced kale into a large mixing bowl.

Massage the kale: sprinkle 1/2 tsp of the listed salt over the sliced kale. Using clean hands, massage the leaves for 1–2 minutes until the leaves soften and darken slightly. This reduces bitterness and tenderizes the kale.

Add apples: add the thinly sliced apples to the massaged kale and toss gently to combine.

Dress the salad: drizzle about half of the champagne vinaigrette over the kale and apples (reserve remaining dressing). Toss thoroughly so leaves and apple slices are lightly coated. Add more dressing as needed — you may not need all of it depending on preference.

Add nuts and cheese: scatter the smoked candied nuts over the dressed salad, reserving a small handful for garnish. Add the shaved Parmesan and gently toss once to distribute.

Season and serve: taste and adjust seasoning with remaining salt and freshly ground black pepper. Divide among 4 plates or serve family-style in a large bowl. Garnish with the reserved candied nuts and an extra drizzle of vinaigrette if desired.