Kale & Apple Salad with Candied Almonds

That last bunch of kale I bought was huge; too much for my little household to consume in one recipe, so here's what I made with the other half.  
I've never been very fond of raw kale (unless a little is added to whatever I'm juicing), but I'm a FAN of this recipe adapted from "Oak at Fourteenth"  the restaurant located in  Boulder, Colorado.
I changed it around just a little bit; and it received great reviews and thumbs up here . . .
You can prep all but the sliced apples up to a few hours ahead, refrigerate, then right before serving slice the apples, toss with the dressing,  then toss dressing & apples to the sliced kale and serve.





The original recipe called for the following ingredients:
Candied almonds
Granulated sugar
Honey Crisp apple, cut into thin rounds
3 tablespoons grated Parmesan
1 1/2 cups finely sliced kale
1 lemon, juiced
olive oil
Togarashi chile powder *
Salt to taste


Here's what I did differently ~
I omitted the grated Parmesan Added the zest and juice of one very sweet orange Reduced lemon juice to 1/2 of a small lemon Added a scant 1 Tablespoon of organic vinegar If you cannot find a sweet apple and a sweet orange, add honey, sugar or other sweetener to make the dressing pleasantly sweet.


The first thing to do is to make the candied almonds (or you can use commercially prepared almonds like Honey-Roasted.) But I have to tell you the homemade candied almonds are very excellent (and addictive!) -- so you'll probably want to double the batch for munching while you're putting together the salad, and extra to serve alongside at serving time.  :)



The next step is to remove the tough stem from each kale leaf (discard), then slice each leaf crosswise into thin strips (about 1/4 to 1/8-inch), and give them a little chop to the kale pieces fork-managable.
I like to use my Kyrocera ceramic knife* for prepping this salad ~ it's razor sharp blade and makes quick work of the kale (and the thinly sliced apple.) 




Next prep the dressing~
Zest the orange, then squeeze the juice and pour into a small mixing bowl.




Then juice 1/2 of the lemon, (reserve the other half for another use.)



Whiskthe juices together with the vinegar, taste and add honey or other sweetener to taste, then whisk in the olive or grape seed oil. Season with sea salt  and freshly ground black pepper to taste.





Slice the sweet apple into thin slices and toss with the dressing. Pour dressing and apples over the sliced kale and mix thoroughly.
Plate up, scatter almonds over the top of the greens, pass the  Togarashi seasoning at the table for each diner to add to taste.






I hope you'll give this recipe a try, even if you're skeptical about raw kale, prepared this way even those who don't care for kale just may become converts!
Thanks for stopping by today, friends.
xo~m



Source List
Links to some ingredients and tools used in this post:
*Nanami Togarashi or Shichimi Togarashi

 Either of these two Japanese seasonings are what make this salad unique. Nanami Togarashi contains: Chili powder, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. Shichimi Togarashi contains: Orange peel, sesame seeds; (black, white and toasted), cayenne, ginger, Szechuan pepper, nori (seaweed.)
OXO Good Grips Zester  (click to learn more)
Eco Friendly Glass Citrus Juicer
OXO Good Grips 9-Inch Whisk

Kyocera Knife
Spectrum Organic Brown Rice Vinegar
Eden Foods French Sea Salt

John Boos 18-by-12-Inch Reversible Maple Cutting Board

Black Olive Tapenade

I think it would be safe to say you must like assertive flavors in order to enjoy tapenade ~ and I do.
But wait ~ before I lose some of you! 
If you cannot tolerate strong flavors but like the idea of tapenade, Giada De Laurentiis has a wonderful recipe for a toned down version, using only canned  black olives and sun-dried tomatoes.  You can find the recipe here.

As far as authentic tapenade it originated in southern France (Provence),  it's name comes from the Provençal word for capers (tapenas.)   Traditionally made with mortar and pestle it is a blend of capers, black olives, olive oil, and anchovies. Most of the tapenade I have tasted also include a  clove or two or raw or roasted garlic.
Though apparently not traditional, some versions include pine nuts or other nuts, and I've seen a version that Jacques Pepin demonstrated using a dried figs, or apricots for a unique flavor twist.
Some add brandy to the mix as well, or finely grated orange zest, and there are versions of green olive tapenade,  as well as combinations of green olives/black olives  and artichoke hearts, too.
This time rather than a mix of oil cured black olives and  Kalamata olives I used only the latter, and as always  added a bit of thyme, a little lemon juice,  and freshly ground black pepper.
I've never tried making it with a mortar and pestle  (a labor of love!) I simply pulse the ingredients up using a small food processor, so easy and it keeps well in the refrigerator, covered, for a  couple of weeks.

Called the "butter of Provence", I usually serve  it spread on toasted baguette slices,  but it's also good with crudites and as a condiment  in sandwiches.

~ * ~ * ~ * ~ * ~ * ~
Some additional suggestions for use from around the web:
* As a filling for Palmiers; spread puff pastry dough with tapenade and roll as for palmiers, slice and bake in hot oven, best served warm.
* Spread tapenade on pizza dough, top with feta or mozzarella cheese and tomatoes, then bake.
* Flatten chicken thighs or breasts, spread with tapenade, jarred roasted peppers, and cheese if desired, then roll and bake.
* As a topping for grilled or broiled fish.
* Tossed with hot angel hair pasta along with diced tomatoes, finely diced or shredded fresh mozzarella cheese and fresh basil leaves.
* Add a little tapenade to your omelet filling.
~ * ~ * ~ * ~ * ~

If you would like a reliable recipe for basic, traditional Tapenade you can find a printable version by following this link.
Thank you for stopping by today! ~Mari :)

How to Make Infused Olive Oil

Infused olive oil can can add an interesting dimension to many dishes; it can be drizzled over roasted vegetables, grilled or seared meat, fish, poultry or included in vinaigrettes, dressings and sauces.

Ahhh Basil!

Every summer when the herb garden is thick with basil I can't seem to get enough of it! I make a fair share of pesto, and also use those fragrant emerald leaves in sandwiches, salads and with chicken and fish ~

I also like to make Basil Infused Olive Oil.

I learned this simple technique for infusing olive oil with herbs from chef Michael Chiarello. The method can be used for making many kinds of infused oils whether the ingredient is basil, rosemary, oregano, garlic, chiles, chervil, chives, cilantro, mint, mushrooms or citrus fruit. (Tarragon works best in early spring, otherwise it is quite bitter when infused.)

By following a few common sense tips you can safely* and easily make your own.

I adore the flavor and color it adds to the plate! With this simple processing method the oil must be used within a couple of days, so I make a very small amount; usually about 1/2 cup.

For greater control in application you can put it in plastic squirt bottles, but I usually just store it in these tiny bottles given to me in a surprise box by a special friend , after I admired some that she had. Thank you special friend! You know I think of you often. :)

* Important notes:

It must be kept under refrigeration and used within 5 days, so I make it in small quanities (about 1/2 cup at a time.)

Unlike flavored vinegars, it is important that no fresh herbs or other ingredients are added back into the oil before storage because this could introduce the risk of the food borne illness, botulism.

If you would like a printable copy of the method for making infused olive oils you can find it on my recipe blog by clicking HERE.

Thank you for stopping by ~ have a healthy and delicious day!

xo~m.