Kale Salad With Fried Pear Chips And Toasted Walnut

Name: Kale Salad With Fried Pear Chips And Toasted Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch kale, or greens of your choice for 4 servings. I use dino kale for this recipe.; 1 Pear, under ripe ( I used a Bartlett); Canola or vegetable oil for frying; 1 handful walnuts; 3 pinches brown sugar; 1 handful Cheese, grated finely (Pecorino or Grana Padano); 1/2 pint very sweet cherry tomatoes (I used Sungold); 1 capful champagne or white wine vinegar; 3 T. olive oil; 1 teaspoon Anchovy paste; salt and pepper as needed

Servings: persons

1 bunch kale, or greens of your choice for 4 servings. I use dino kale for this recipe.
1 Pear, under ripe ( I used a Bartlett)
Canola or vegetable oil for frying
1 handful walnuts
3 pinches brown sugar
1 handful Cheese, grated finely (Pecorino or Grana Padano)
1/2 pint very sweet cherry tomatoes (I used Sungold)
1 capful champagne or white wine vinegar
3 T. olive oil
1 teaspoon Anchovy paste
salt and pepper as needed

1
Prepare the kale: wash the leaves and dry thoroughly. Remove the spine from each leaf. Line the leaves up and finely julienne the kale. Place in a large salad bowl and set aside.
2
Prepare the pear. Do not peel. Use a mandoline to very thinly slice the pear, adjusting the thickness to your liking. A very thin slice will produce a crispy chip when it is fried, whereas a thicker slice will be crispy on the edges, but somewhat juicy and flavorful in the inside of the slice. I used both thicknesses to compare the difference. Dry the slices with a paper towel before frying.
3
Place enough canola or vegetable oil in a large frying pan to cover both sides of the pear slices. Allow the oil to sizzle, and then fry the pear slices in batches, making sure to watch them carefully. Adjust the heat as needed so the oil does not get smokey. The fried slices should be a golden brown color. like a potato chip. Place on paper towels. After a few minutes, very lightly salt at least a few of the slices.
4
Prepare the vinaigrette. Mix the olive oil, vinegar, and anchovy paste. Add a little bit of ground pepper. Taste and adjust as needed.
5
Place the walnuts on a parchment paper - lined pan with a few sprinklings of brown sugar. Toast for about 5 minutes. Watch carefully to make sure they do not burn. When you pull them out of the toaster oven, toss the walnuts around in any liquified sugar. Let cool.
6
Assemble the salad. Pour the vinaigrette into the kale and toss. Add the walnuts and the cheese, and toss again very lightly.
7
To serve, plate the salad on individual serving dishes, and place the pear chips on the salad. Toss a few cherry tomato halves around the plate.

1231

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch kale, or greens of your choice for 4 servings. I use dino kale for this recipe., 1 Pear, under ripe ( I used a Bartlett), Canola or vegetable oil for frying, 1 handful walnuts, and more.

Yes, Kale Salad With Fried Pear Chips And Toasted Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale Salad With Fried Pear Chips And Toasted Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions