Kale with quick-pickled apple, Gruyère crisps, and creamy Dijon vinaigrette from Taste & Technique: Recipes to Elevate Your Home Cooking (page 134) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sherry-glazed pork belly; Bone-in rib-eyes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on March 04, 2023

    Great combination of textures and flavors in this salad. I made the Gruyère frico in rounds instead of one big sheet and used baby kale but otherwise followed the recipe. I'll make this again.

  • peaceoutdesign on December 16, 2021

    Just do parmesan crisps on the stovetop.

  • Zosia on March 30, 2017

    I agree with the other reviewers that this salad is a total winner with lots of great flavours and textures.

  • bwhip on March 26, 2017

    Wow, was this a winner! An amazing blend of flavors. The cheese crisps were so tasty, and the perfect counterbalance to the sweetness of the apples. The dressing was excellent too. I used sour cream, which the author mentioned would be fine as a substitute for the creme fraiche. Another great recipe from this excellent cookbook.

  • urmami on February 22, 2017

    This is one of the simpler recipes in the book, and it's a total winner. I used a mix of comte and asiago for the cheese "croutons" because I didn't have cave-aged Gruyere on hand and they came out exactly as crispy, rich, and salty as promised. I also used whole milk yogurt instead of the creme fraiche and nobody died. Throw in a protein like white beans or roast chicken and this salad is (or can accompany) the perfect "solace meal" - a quick, easy, yet elevated dish to spoil yourself with after or during an intense week. It's a little different and slightly highbrow so therefore indulgent, but you're not breaking the bank on a wild goose chase for spendy ingredients nor slaving away in the kitchen.

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