Raw Kale Salad with pickled apples, black barley, walnut brittle, and curry vinaigrette
From RABBIT HILL INNYield:
4Directions
Ingredients & Preparation of the Walnut Brittle
1 cup granulated sugar
¼ cup water & ¼ tsp distilled vinegar (mixed)
¼ cup walnut pieces
Pinch of salt
Pinch of Baking soda
- In a shallow pan, lined with parchment paper, spread walnuts. Set aside.
- In a sauce pan, heat water/vinegar and sugar until light brown.
- Remove from heat, add salt & baking soda. Stir well
- Pour liquid over walnuts. Allow to cool.
- Chop into pieces and sprinkle over completed salad before serving.
Ingredients & Preparation of Pickled Apples
3 cups water
3 cloves
2 cups Champagne vinegar
3 allspice berries (or ¼ tsp ground allspice)
1 cup granulated sugar
1 lemon peel (not zest, peel strips from 1 lemon)
1 vanilla bean, split & scraped
3 apples, cored, diced
1 cinnamon stick
- Combine all ingredients except apples in a sauce pan, over high heat. Boil for 3 minutes.
- Remove from heat, cover, and let steep for 15 minutes
- Place apples in a large bowl, pour liquid over apples
- Allow to pickle overnight. Save some pickling liquid for the vinaigrette recipe below
Ingredients & Preparation of Curry Vinaigrette:
Will need blender
1 medium onion – diced
2 Tbsp cumin seeds
¼ tsp ground nutmeg
2 Bay Leaves
5 Cardamom Pods (or ½ tsp ground)
1 tsp Fenugreek
3 Cloves
½ cup Coriander
1 cinnamon stick
1 cup & 1 Tbsp Grapeseed Oil
1 tsp peppercorns
½ cup Apple Pickling Liquid (recipe below)
- Sauté onion and spices in 1 Tbsp Grapeseed oil until tender.
- Combine all ingredients in blender until smooth. Set aside.
- Serve at once or keep warm.
Ingredients & Preparation of Black Barley
2 cups of Black Barley
½ cup onion, finely diced
2 qts vegetable stock or water
2 Bay leaves
2 Tbsp Grapeseed oil
- In a medium size sauce pan, heat oil on high heat
- Sauté onion and bay leaves until onion is clear
- Add barley and toast lightly (until it smells like toasted bread)
- Add vegetable stock (or water) and simmer until tender
- Drain liquid and chill barley
Prepare & Assemble Salad
4-6 cups of chopped kale, center ribs & stems removed, washed well
- On individual serving plates, place even portions of barley and kale. Add apples. Dress with vinaigrette. Sprinkle top with crushed walnut brittle.
Our Favorite Recipes
Pan Seared Twelve-Spiced Beef Tenderloin
Pan Seared Twelve-Spiced Beef Tenderloin prepared by Rabbit Hill Inn...Read More
- Chocolate Espresso Snowcap Cookies
- Oatmeal Molasses Bread
- Handmade Sweet Corn Ice Cream
- Rabbit Hill Inn Blueberry Muffin
- Rabbit Hill Inn Chocolate Peanut Butter Squares
- Lemon Posset Dessert
- Rabbit Hill Inn Homemade Lemon Curd
- Rabbit Hill Inn Corn & Rye Whiskey Soup
- Chocolate Salami
- Raw Kale Salad with pickled apples, black barley, walnut brittle, and curry vinaigrette
- Grilled Lime Tequila Shrimp
- Rich Chocolate Beet Cake
- Potted Salmon
- Easy Maple Creme Brulee
- Chocolate Wafer Cookie
- Cornmeal Scone
- Homemade Vanilla Ice Cream Cone
- Curry Carrot Broccoli Soup Recipe
- Vermont Cheddar Cheese Soup w/ Sundried Tomatoes
- Crab & Thyme-Stuffed Rainbow Trout
- Sweet Potato & Pear Cheesecake
- Roasted Lemon-Herb Chicken Breast