Kale, Apple and Beet Salad with Pistachio Brittle

Sometimes it takes a candied nut to help kale go down. Since creating this salad, I find it disappointing to have a kale salad with out some kind of candied nut. Don’t be turned off by the length of this recipe. You can make the dressing and pistachio brittle a day ahead. I’d even suggest making a couple of batches of pistachios so you can throw them into any salad. You can substitute the dressing below for a simple vinaigrette of your own, or use your favorite creamy dressing that has some acidity to it.
 

RECIPE

Serves 2
 

Pistachio Brittle

    1 1/2 teaspoons granulated sugar
    1 1/2 teaspoons hot water
    1/4 cup shelled pistachios
    1 tablespoon turbinado sugar

Preheat the oven to 350. Line a baking sheet with parchment paper (or foil). In a bowl, stir the granulated sugar with the hot water. Add the pistachios and turbinado sugar; stir to coat. Spread the pistachios on the cookie sheet and bake until crisp, about 8 minutes (keep watch to make sure they don’t burn). Let cool, then break into pieces.

Parmesan Dressing

1 clove garlic


1/2 teaspoon Dijon mustard
1 1/2 tablespoon lemon juice
1 1/2 teaspoon white wine vinegar
1/4 teaspoon coarse salt
1/3 cup olive oil
1/3 cup grated Parmesan
3 tablespoons mayonnaise or Greek yogurt
Freshly cracked black pepper

Add all dressing ingredients to a blender or food processor and purée until smooth.

Assemble the Salad

3 cups packed Kale leaves (stems removed)
1/2 sweet apple, cut into matchsticks
1/4-1/2 cup shredded raw beets (or cut into tiny matchsticks)

Place the kale in a large salad bowl and drizzle with some of the dressing; massage the kale by hand to coat and soften the leaves with the dressing, adding more dressing as needed. Add in the beets and apples and toss gently. Sprinkle with the pistachios and serve.