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Raw Kale Salad with pickled apples, black barley, walnut brittle, and curry vinaigrette





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.