Featured Recipe
Kale Celery Waldorf Salad
By Kate
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Crunchy kale leaves softened with dressing; pecans swapped for walnuts, slight cut on dried cranberries down to balance tartness. Endives replaced with radicchio for bitterness contrast; apple switched to crisp Pink Lady with lemon to avoid browning. Mayo reduced, Greek yogurt added for tang and creamy body. Dressing syrup swapped with honey, hits right level of sweet without overpowering. Salad rests just 10 minutes tipping texture to tender but still firm, kale collides with pieced celery stalk in vivid green crunch. Mix evenly to coat leaves well but avoid soggy spots.
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Prep:
25 min
Cook:
5 min
Total:
30 min
Serves:
6 servings
salad
vegetarian
nutritious
fresh
Introduction
Kale salad built for crunch and punch. Not your limp leaves drowned in dressing. Massage kale like you mean it, lets it soften and gain flavor without collapse. Celery and radicchio add bite; nuts bring that roasted nuttiness with subtle bitterness if toasted right. Apples cut freshness, natural acidity. Dressing rides the line between tangy and creamy with yogurt smoothing ma yonnaise’s weight. Honey creates a whisper of sweetness without the syrup stickiness. Cranberries chopped small to spread tart pops throughout. Patience with mixing and resting gives the salad character. No wilted mess if you keep it tight on timing. It’s about balance — texture, acidity, nondominant sweetness — not about overpowering with sugar or vinegar. If your greens are bitter sometimes replace or mix in fennel or mild lettuces. Freshness is the goal, not just packed salad bowl.
Ingredients
Dressing
- 45 ml (3 tbsp) mayonnaise
- 30 ml (2 tbsp) plain Greek yogurt
- 30 ml (2 tbsp) apple cider vinegar
- 10 ml (2 tsp) whole-grain mustard
- 15 ml (1 tbsp) honey
- 200 g (7 cups) kale leaves, stems tough and fibrous removed, torn
- 120 g (3/4 cup) toasted walnuts, roughly chopped
- 50 g (1/3 cup) dried cranberries, chopped
- 3 celery stalks, thinly sliced
- 2 radicchio heads, cut into 2.5 cm (1 inch) chunks
- 1 Pink Lady apple, cored, thinly sliced, tossed immediately with freshly squeezed lemon juice
Salad
About the ingredients
Kale requires tough labor upfront, stems must go. Fibrous and bitter stems grind down even if chopped fine. Hands are the best tool for massaging kale. Use fresh celery stalks for their crisp snap and clean flavor. Radicchio can be harsh if over-large chunks; keep pieces consistent about an inch for even chew. Pink Lady keeps apple slices crisp longer, less enzymatic browning when tossed in immediately with lemon juice, which also boosts freshness and prevents oxidizing spots. Toast nuts on medium heat, smell signals readiness. Avoid letting them smoke or burn; bitter burnt nuts ruin salad’s appeal. Mayo and Greek yogurt balance fat and acidity in dressing; mayo gives thickness but yogurt cuts heaviness. Honey is a better sweetener here than syrup, less gloopy and blends more naturally into vinegar’s sharpness. Cranberries chopped means flavor distributes instead of chewing for single bites. Good quality cider vinegar adds fruity tartness but pick your favorite acidity level. Any one ingredient swap changes salad outcome significantly—adjust seasoning accordingly and taste constantly. Store salad cold if preparing ahead but toss again right before serving to freshen up texture.
Method
Dressing
- Whisk mayo and Greek yogurt until smooth in a medium bowl; vinegar, mustard, honey next. Whisk to emulsify. Taste; adjust acidity or sweetness now. Chill if you want sharper flavor but not necessary.
- Place kale in a large mixing bowl, sprinkle with pinch of salt. Using hands, massage leaves firmly for 2 to 3 minutes. You’ll know when leaves limp and darken slightly, less coarse under fingers. This breaks down fibrous cell walls, releases subtle kale sweetness.
- Add sliced celery, chopped walnuts, radicchio chunks, cranberries, and apple slices to the kale.
- Season with fresh black pepper, maybe a little sea salt—remember nuts and dressing carry salt.
- Pour dressing over. Toss thoroughly but gently, lifting leaves to evenly coat all components. Adjust seasoning now or after short rest.
- Let salad sit 10 to 15 minute tops at room temperature. You want kale softened but not soggy; flavors mingle but produce stays crisp. No longer or greens wilt.
- Serve immediately after rest or refrigerate up to 3 hours. If chilling, toss again lightly before plating.
- If using raw nuts is all you have, toast on dry skillet over medium heat 3 to 4 minutes until fragrant and golden. Shake pan often to prevent burning.
- Radicchio adds pleasant bitter note instead of endive’s earthy crunch. Can swap with thin sliced fennel for anise-like lift.
- If no dried cranberries, swap with chopped dried cherries or apricots. Keep quantity smaller to avoid overt sweetness.
- Mayo + yogurt blend improves dressing stability and adds complexity. Straight mayo dressing sometimes feels too fatty and heavy.
- Massaging kale step can feel like a chore but don’t skip. Raw kale bites tough, can be a mouthful of fibers without massage.
- Apple selection critical here; Pink Lady stands up without browning too fast, crisp texture cuts richness.
- Pecans swapped for walnuts for robust flavor punch; pecans softer. You can mix both if preferred.
Salad
Technique Tips
Step one, dressing: whisk mayo and yogurt; emulsification lets dressing coat kale better than oil alone. Vinegar last to control acidity gently. Taste early so you can adjust without drowning ingredients. Massaging kale key to break cell walls and soften fibers; it’s what turns tough salad leaves tender and palatable. Use salt to encourage wilting during massage but don’t forget texture still matters. Adding ingredients in layers helps mixing better than dumping everything at once; ensures even distribution. Toss gently – kale can bruise or wilt if overworked. Rest times vary depending on how fresh your kale is—tender when palpably soft but still with bite, never limp or watery. If chilling salad, timing is critical; too long and moisture seeps, ruining crispness. Toast nuts on skillet shaking often for uniform color and flavor—watch aromas and color changes, not timer alone. Dress and toss right before serving, or salad turns soggy and dull quickly. Practice with ingredient swaps adjusting resting time and seasoning balance; big flavors like different nuts or apple types need compensation in dressing sweetness or acidity. End with fresh cracked pepper for bright finish.
Chef's Notes
- 💡 Kale needs care upfront. Remove stems—the tough parts ruin texture. Massage it right; hands work best. Use salt to wilt leaves. Watch for color change; that’s when it's ready. Don’t skip this step—tough fibers can ruin your bite.
- 💡 Radicchio bitterness adds a punch. No radicchio? Try sliced fennel instead. It’ll shift flavor profile but still offer crunch. Apples are crucial—Pink Lady stands up better against browning. Toss with lemon juice fast to keep bright.
- 💡 To toast walnuts: dry skillet, medium heat, shake often. Watch for aroma and light gold color. Overdone nuts spoil the subtlety. If using raw, no worries; just ensure even toasting for best flavor.
- 💡 Flavor balance is essential. Dressed enough? Taste—the right acidity is key. Dressing consistency matters too. Use mayo and yogurt well; both contribute but too much mayo can overwhelm.
- 💡 Timing is vital; let sit no longer than 15 minutes. Greens can wilt and become soggy. But a quick rest lets flavors meld without losing crunch. Serve right after resting or chill briefly.
