Kale And Apple Salad With Walnut Dressing

1. 1

   AT HOME (UP TO 1 DAY AHEAD)

2. 2

   Preheat oven to 350u00b0. Toss walnuts with 1 tbsp. olive oil and spread out evenly on a baking sheet. Bake until a rich golden brown and very fragrant, about 12 minutes. Let cool slightly, then roughly chop enough walnuts to measure 1/4 cup. Reserve remaining halves.

3. 3

   Whirl together remaining 3 tbsp. olive oil, the vinegar, walnut oil, mustard, yogurt, and salt in a blender just until smooth. Add chopped walnuts and whirl quickly just to blend (you want the walnuts to stay chunky). Pour into a jar with a tight-fitting lid.

4. 4

   Tear kale into bite-size pieces (discard stems or save for another use) and put in a resealable plastic bag; chill kale and dressing until you leave.

5. 5

   AT THE PARTY

6. 6

   Toss kale well with dressing in a large bowl. Let sit at least 10 minutes and up to 30, tossing occasionally (this helps soften the kale slightly).

7. 7

   Slice apple and add half the slices, along with half the reserved walnut pieces, tossing to coat. Transfer salad to a large platter. Sprinkle with remaining apple slices and walnuts.

8. 8

   *We like La Tourangelle brand, available at well-stocked grocery stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.