Kale Salad With Blue Cheese And Quince
Easy kale salad with sweet and tart quince chutney, pungent blue cheese dressing, and sweet and spicy sunflower brittle to add a great crunch.
Servings 4
Ingredients
quince chutney:
- 1 quince peeled, cored, roughly chopped (like us)
- 1 dry chili broken (like our hearts)
- 2 cardamom pods crushed (like our dreams)
- 70 g apple cider vinegar
- 1 tbsp honey or maple syrup
- salt
- water as needed
kale:
- 500 g fresh kale
- juice of 1 lemon
- 2 tbsp olive oil
- salt
blue cheese dressing:
- 120 g Roquefort
- 2 tbsp sunflower seeds
- 3 tbsp apple cider vinegar
- salt
- black pepper
- 80 g sunflower oil
- 80 g olive oil
- 1-2 tbsp water
sunflower brittle:
- 2 handfuls of sunflower seeds
- 1 dry chili broken
- 1 tbsp honey or maple syrup
- salt
serving:
- 1 handful of pomegranate seeds
Instructions
quince chutney:
- Add all the ingredients to a small pot, and bring to a simmer on medium heat. Add about ½ cup of water, cover, lower the heat and continue cooking gently on low heat, for about 20 minutes. Remove the chili and cardamom and blend to a smooth paste. You might want to add 1-2 tbsp of water to reach desired consistency.
kale:
- Pull the kale leaves off the stems, and tear them to the desired size.
- Wash thoroughly, dry, and then mix with lemon juice, olive oil, and salt. Massage well for at least a minute until the kale has softened. Let sit for about 10 minutes.
blue cheese dressing:
- Place all the ingredients in a tall, narrow container or jar. Blend with an immersion blender until smooth and creamy. If your blender isn’t very powerful, you might want first to blend everything but the oil and then slowly stream in the oil. Otherwise, the dressing might split.
sunflower brittle:
- In a large pan, toast the sunflower seeds with salt and chili for about 2 minutes. Add the honey and continue toasting and stirring until the sunflower seeds start sticking together in little bundles. Break them apart with a spatula to get brittles and remove them from the pan after about 2 additional minutes.
serving:
- Dress the softened kale generously with blue cheese dressing. Artistically spread little dollops of quince chutney over a large plate. Hide it all with the dressed kale. Sprinkle with the sunflower brittle as well as some pomegranate seeds.