Sub-Zero PreservationWolf


Kale and Apple Salad


1/2 cup apple cider vinegar
1 tablespoon Dijon mustard
1/4 cup maple syrup
1 tablespoon minced shallot
1 cup olive oil
1 teaspoon kosher salt

4 cups kale, chiffonnade cut (see description below)
1 tablespoon good quality apple cider vinegar
1 Gala or other hard, slightly tart apple, cut into thin slices (see note below)
1 cup purple cabbage, sliced very thin
1 cup carrots, julienned small on Japanese mandolin or sliced very thin
1/4 cup roasted, salted sunflower seeds


Place the vinegar, mustard, maple syrup and shallot in a blender and pulse until well incorporated and the shallot is liquefied. At a medium speed, slowly drizzle the olive oil into the vinegar mixture to emulsify. Add the salt and pulse a few more times to blend. Taste and adjust with more maple syrup, vinegar or salt as needed.

This will make a bit more dressing than you need for the 4 cups of kale listed below… but it keeps well for 3 to 4 days.

Chiffonnade the kale by tightly rolling the leaves and then cutting across the roll into very thin strips. Place the kale chiffonnade into a mixing bowl and add the tablespoon apple cider vinegar, then mix and let sit for 10 minutes. Add the apple slices, cabbage, carrots and sunflower seeds to the kale and cider and mix well, dress with the cider dressing to your taste, we recommend about a 1/2 to 3/4 cup on this amount of kale

Note: The apples can be cut up and placed directly into the kale and vinegar mixture this will prevent the apple from turning brown

Optional ingredients:
Crispy, chopped-up bacon
Any type of goat cheese
Cheddar cheese cut into tiny squares
Sliced pears
Fresh spinach
Red peppers

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