A luxe-looking apple and cheddar salad that’s basically built on crunchy cheese flakes and sugared almonds — and yes, you rinse the nuts
This makes almost double the crispy stuff you need, which is a good thing — leftovers are delightful. An 8–10 ounce bundle of curly or lacinato/Tuscan kale (woody stems and ribs removed) will yield the 5 ounces of leaves used here. I usually cut the apple right before serving to limit browning. The crispy nuts are adapted from the kale salad at Beauty & Essex (Lower East Side).
Amount | Ingredient | Notes |
|---|---|---|
1 small | shallot | minced |
3 tbsp (45 g) | apple cider vinegar | |
1/2 tsp | smooth Dijon mustard | |
1 tbsp (15 g) | mayonnaise or plain Greek yogurt | |
6 tbsp (80 g) | olive oil | |
to taste | salt & freshly ground black pepper |
Start the dressing: In a medium bowl combine the minced shallot and apple cider vinegar and set aside while you make the crispy stuff.
Amount | Ingredient | Notes |
|---|---|---|
1 cup (115 g / 4 oz) | sharp cheddar | coarsely grated (for crisps) |
1 cup (85 g) | sliced almonds | rinsed (see method) |
2 tbsp (15 g) | powdered sugar | for sugared almonds |
1/4 tsp | kosher salt | |
1/4 tsp | ground cayenne | optional; provides a spicy kick |
Line a large rimmed half-sheet baking sheet with parchment. Scatter the grated cheddar evenly over half the parchment in an ~8×12-inch, 1/4-inch thick rectangle; sprinkle a little cayenne or black pepper if you like.
In a colander rinse the sliced almonds under cold water and shake off excess liquid (yes, really). Toss the wet almonds with powdered sugar, salt and 1/4 tsp cayenne until evenly coated. Spread them in a thin, even layer on the other half of the parchment, leaving about an inch bare around the edges.
Bake both together at 400°F (200°C) for 4 to 9 minutes, watching very closely: the cheese will melt into a lacy golden crisp and the almonds will darken at the edges. Check at 4 minutes, then every minute or two, until perfectly bronzed — they can go from perfect to burnt quickly. Remove and let cool.
Amount | Ingredient | Notes |
|---|---|---|
5 oz (140 g) | kale leaves | any variety; stems and ribs removed, cut into thin ribbons |
1 large | crisp apple | halved, cored, and thinly sliced |
Finish the dressing: To the shallot + vinegar bowl, whisk in the Dijon and mayo (or yogurt), then drizzle in the olive oil while whisking. Season with salt and plenty of freshly ground black pepper.
Assemble: In a large wide bowl or on a serving plate, toss the kale with about two-thirds of the dressing, taste and add more if you like. Fan the apple slices over the greens. Break off clusters of sugared almonds and scatter them on the salad. If the cheddar crisp is oily, blot it briefly on a paper towel before tearing or cutting it into large bite-size pieces; scatter those over the salad as well. Finish with extra salt and pepper and serve immediately.
Nuts: Store sugared almonds in an airtight container at room temperature for up to a week.
Cheddar crisps: Best kept lightly covered in the fridge (they’ll keep but are crispest when freshly made).
Dressing: Keeps in the fridge for several days.
Greens: Washed, dried kale keeps in a zipped bag in the fridge for several days (avoid freezer spots).
