Clearly we’re on a mission to re-create all of our favorite local salads.

This week, we’re giving you our homemade take on Tiny’s Kale Salad. Triber Sudie first introduced us to this fall-inspired kale and apple salad when she raved about how delicious it was - and then lamented her inability to make kale taste as good as Tiny’s does.

Because we’re firm believers that kale should always taste good, here’s our stab at Tiny’s salad. Do let us know if it meets your delicious kale criteria, Sudie…

Tiny’s Kale Salad: Bari Edition

Ingredients:

  • 1 bunch organic kale, stems removed and chiffonaded
  • 1 organic Gala or Honeycrisp apple, diced
  • 1 carrot, peeled and grated
  • 1/4 cup grated aged gouda
  • 2 tbsp. walnut oil (you can substitute olive or sunflower, but walnut is best)
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. high-grade maple syrup
  • 2 tsp. tamari or soy sauce
  • 1 tbsp. coarse grain mustard
  • salt and pepper, to taste

Directions:

  • If you’re accustomed to the taste of raw kale, there’s no need to do anything to prepare the kale beyond de-stemming it and cutting it into very thin strips. If you want a milder, slightly less bitter taste, blanch the kale by boiling it for 2-3 minutes and then immediately transferring to a bowl of ice water to stop the cooking.
  • Combine the kale, apple and carrot in a large bowl.
  • Whisk together dressing ingredients - walnut oil through mustard - and coat salad evenly. Let sit for at least 10 minutes if your kale is raw.
  • Mix in cheese and walnuts, and season with salt and pepper.
Photo via CSMonitor.com