Massaged Kale and Swiss Salad
Prep time: 15 Minutes
Cook time: 30 Minutes
Serve count: 6-8
Ingredients
Brown Butter Vinaigrette: 3 tablespoons unsalted butter, cubed
3 tablespoons apple cider vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper to taste Salad: 2 bunches kale, ribs removed and coarsely chopped (about 6 cups)
1 head Bibb or Boston lettuce, coarsely chopped
1 cup seedless red grapes, halved
1/2 cup candied walnut halves
3 green onions, thinly sliced
4 ounces Chalet Swiss cheese, shaved (1 cup)
Method
Brown Butter Vinaigrette:
- Melt butter in a light-colored skillet over medium heat. Cook and stir for 4-6 minutes or until butter is golden brown. Remove from the heat.
- Transfer butter to a heatproof bowl. Cool for 20 minutes. Whisk in the apple cider vinegar, shallot and Dijon mustard until combined. Slowly whisk in olive oil. Season with salt and pepper to taste.
Salad:
- Massage kale with 1/4 cup vinaigrette in a large serving bowl until just softened and wilted. Toss with lettuce. Top with the grapes, walnuts and green onions. Drizzle with remaining vinaigrette. Sprinkle with swiss.
Cheesemonger Tip
Chalet's Swiss has beautiful buttery, nutty and slightly sweet flavors. Swiss cheese is famous for the iconic holes, known as eyes. At Chalet Cheese, the cheese wedges are hand-cut from 20-pound wheels.