Kale Walnut Raisin Salad
by Dishke
Favorite
Difficulty
Normal
Time
15m
Serving
2
The combination of kale, walnuts and raisins is a favorite way to eat kale these days. The first attempt was due to reading the recipe of Daniel Gritzer of The Food Lab: Later, based on the combination of these three ingredients, other ingredients, such as pumpkin, sweet potatoes, mushrooms, sweet beans, etc., were all delicious.
Daniel's original recipe is to roast the grapes for 3 hours. I tried it once. The roasted grapes have concentrated flavor and are tender and juicy, which is indeed a dazzling element. However, the time cost is too high, so daily raisins are still used directly. (Supplement: In the work, @陆禄圆滚滚 mentioned that dipping raisins in wine is a very clever way, which can restore to a certain extent the purpose of freshness and juicy and concentrated flavor achieved by Daniel roasting grapes, while the wine itself adds a layer of flavor . So the original version was modified according to Lulu's method.) In addition, the original walnut, raisin, cheese and sauce have a high oil ratio, so I adjusted it according to my habits. As for the cheese used, Daniel recommends Bleu d'Auvergne, Cashel Blue or Maytag Blue blue cheese. I have used Bleu d'Auvergne and Cashel Blue, but more often I just put the cheese that needs to be consumed as soon as possible. Go in. For me, the most important thing about this salad is the combination of kale, walnuts, and raisins. As for the creamy elements, you can feel free. However, among the various cheeses tried, the effect of soft cheese is better than hard cheese.
It is worth mentioning that the kale must be marinated with a little oil first. There is a self-protecting waxy cuticle on the surface of kale leaves, which is soluble in oil. When marinated with oil, this layer of stratum corneum is removed, and the cells under the stratum corneum can be softened. Marinating with oil in advance instead of directly adding oily sauce is because the cells are softened to allow the taste to enter better. Many people think that the taste of kale is too rough, and it takes a long time to cook it delicious, or use vinegar to soften it like most vegetables. This is actually a misunderstanding.
This salad only uses the leaves of kale, don’t throw away the remaining stems, it’s delicious to make pickles:
Time required: 20-30 minutes
Daniel's original recipe is to roast the grapes for 3 hours. I tried it once. The roasted grapes have concentrated flavor and are tender and juicy, which is indeed a dazzling element. However, the time cost is too high, so daily raisins are still used directly. (Supplement: In the work, @陆禄圆滚滚 mentioned that dipping raisins in wine is a very clever way, which can restore to a certain extent the purpose of freshness and juicy and concentrated flavor achieved by Daniel roasting grapes, while the wine itself adds a layer of flavor . So the original version was modified according to Lulu's method.) In addition, the original walnut, raisin, cheese and sauce have a high oil ratio, so I adjusted it according to my habits. As for the cheese used, Daniel recommends Bleu d'Auvergne, Cashel Blue or Maytag Blue blue cheese. I have used Bleu d'Auvergne and Cashel Blue, but more often I just put the cheese that needs to be consumed as soon as possible. Go in. For me, the most important thing about this salad is the combination of kale, walnuts, and raisins. As for the creamy elements, you can feel free. However, among the various cheeses tried, the effect of soft cheese is better than hard cheese.
It is worth mentioning that the kale must be marinated with a little oil first. There is a self-protecting waxy cuticle on the surface of kale leaves, which is soluble in oil. When marinated with oil, this layer of stratum corneum is removed, and the cells under the stratum corneum can be softened. Marinating with oil in advance instead of directly adding oily sauce is because the cells are softened to allow the taste to enter better. Many people think that the taste of kale is too rough, and it takes a long time to cook it delicious, or use vinegar to soften it like most vegetables. This is actually a misunderstanding.
This salad only uses the leaves of kale, don’t throw away the remaining stems, it’s delicious to make pickles:
Time required: 20-30 minutes
