Apple & Fig Kale Salad with Cheese Crisps & Walnut-Dijon Dressing

Apple & Fig Kale Salad

with Cheese Crisps & Walnut-Dijon Dressing

35 MIN
$12.99 2-4 Servings
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From the Test Kitchen

This seasonal salad combines tender marinated kale with sweet apple and figs, savory grand cru cheese crisps, and a rich, tangy dressing made with brown butter walnuts, dijon, lemon, and more.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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Nutrition Label
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fresh
ingredients
Apple & Fig Kale Salad with Cheese Crisps & Walnut-Dijon Dressing
Title
  • 6 oz Kale
  • 1 Lemon
  • ¼ cup Roasted Walnuts
  • 1 oz Salted Butter
  • 2 tsps Honey
  • 1 Tbsp Dijon Mustard
  • 1 Apple
  • 2 oz Grand Cru® Cheese
  • 2 Dried Turkish Figs
  • ½ oz Sweety Drop Peppers
step-by-step
instructions
Prepare the ingredients & start the dressing
1 Prepare the ingredients & start the dressing

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 2 tablespoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the walnuts. Quarter, core, and thinly slice the apple. Roughly chop the figs. Grate the grand cru on the large side of a box grater. In a medium bowl, whisk together the mustard, lemon zest, honey, and the juice of the remaining lemon wedges. Season with salt and pepper.

Make the brown butter walnuts & finish the dressing
2 Make the brown butter walnuts & finish the dressing

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, add the chopped walnuts. Cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Carefully transfer to the bowl of dressing; stir to combine. Rinse and wipe out the pan.

Make the cheese crisps
3 Make the cheese crisps

Heat the same pan on medium-high until hot. Add the grated grand cru in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy. Transfer to a plate; let cool about 1 minute, then break up into large pieces.

Make the salad & serve your dish
4 Make the salad & serve your dish

To the bowl of marinated kale, add the sliced apple, chopped figs, peppers, and finished dressing; toss to combine. Serve the salad topped with the cheese crisps. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the dressing
1 Prepare the ingredients & start the dressing

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 2 tablespoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the walnuts. Quarter, core, and thinly slice the apple. Roughly chop the figs. Grate the grand cru on the large side of a box grater. In a medium bowl, whisk together the mustard, lemon zest, honey, and the juice of the remaining lemon wedges. Season with salt and pepper.

2 Make the brown butter walnuts & finish the dressing

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, add the chopped walnuts. Cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Carefully transfer to the bowl of dressing; stir to combine. Rinse and wipe out the pan.

Make the brown butter walnuts & finish the dressing
Make the cheese crisps
3 Make the cheese crisps

Heat the same pan on medium-high until hot. Add the grated grand cru in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy. Transfer to a plate; let cool about 1 minute, then break up into large pieces.

4 Make the salad & serve your dish

To the bowl of marinated kale, add the sliced apple, chopped figs, peppers, and finished dressing; toss to combine. Serve the salad topped with the cheese crisps. Enjoy!

Make the salad & serve your dish
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