Apple Cheddar Crisp Salad

Serves 4 | Prep Time: 15 minutes | Cook Time: 10 minutes

There’s something romantic about the combination of apples in cheddar; maybe it’s my New England roots. Whatever the reason I hope you love this combination as much as I do in the form of a nice winter salad. This is adapted from Smitten Kitchen

Ingredients

For the dressing:

1 small shallot, minced
3 tablespoons (45 grams) apple cider vinegar
1/2 teaspoon smooth dijon mustard
1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt
6 tablespoons (80 grams) olive oil
Salt and freshly ground black pepper

For the crispy stuff:

1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated
1 cup (85 grams) sliced almonds, toasted (or pumpkin seeds for nut free)
1/4 teaspoon kosher salt
1/4 teaspoon ground cayenne

For the assembly:

5 ounces (140 grams) kale leaves, any variety, cut into thin ribbons [see Note]
1 large crisp apple, halved, cored, and cut thin

Chef Tips

The nuts can be stored in an airtight container at room temperature for a week. The cheese crisps are best kept the fridge, lightly covered. The dressing will keep for several days in the fridge. Washed and blotted dry kale keeps in a large zipped bag in the fridge for several days

Preparation

Step 1 (for the dressing)

In a medium bowl, combine shallot and apple cider vinegar, dijon, mayo or yogurt, then drizzle in olive oil, whisking the whole time. Season dressing with salt and lots of freshly ground black pepper.

Step 2 (for the cheddar crisps)

Line a large (half-sheet size) rimmed baking sheet with parchment paper. Scatter cheddar evenly over half the parchment, in about a 8×12-inch, 1/4-inch thick rectangle. Sprinkle with a little cayenne or black pepper, if you wish.

Watch it closely. The cheddar will go from not-yet-golden to perfectly bronzed to burnt in what feels like a one-minute period. Check it at 4 minutes, then every minute or two thereafter until the pan is just right. Remove and let cool while you finish the salad.

Step 3 (for the assembly)

In a large wide bowl or salad plate, toss greens with 2/3 the dressing to start, then tasting and adding the rest if you wish. Arrange the apple over the greens, fanning out slices. Scatter the almonds over the salad. If the cheddar crisp seems very oily, you can blot it with a paper towel, before tearing or cutting it into large bite-size pieces and scattering them over the salad. Season the salad with additional salt and pepper and serve right away.