Baby Kale Salad with Ham, Gruyere, and Grainy Mustard
Active Time: 10 minutes • Total Time: 5 minutes
Yields: 4 Servings
- 2 1/2 tablespoons grainy mustard
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons red or white wine vinegar
- 1/4 cup, plus 2 tablespoons extra-virgin olive oil
- salt & freshly ground pepper
- 4 ounces boneless smoked ham, sliced ½-inch thick and cut into 1/3-inch dice
- 4 ounces Gruyere cheese, sliced 1/3 inch thick and cut into 1/3-inch dice
- 1 small organic honeycrisp apple, cut into matchsticks or diced
- 1 celery rib, peeled and thinly sliced on the diagonal
- 2 5 ounce boxes Earthbound Farm Organic Baby Kale
- 1/3 cup walnuts, coarsely chopped and toasted
- 1/4 cup parsley leaves
- torn, crusty baguette for serving
This hearty fall salad Is perfect for a light main course. The baby kale is super tender and plays off the toothsome ham, rich cheese, and crisp tart and sweet apple. You can dice the ham and cheese or cut it into matchsticks—whatever you like. Similarly, the apple can be chopped, cut into batons, diced, cut into thin wedges or sliced. It’s only important that the sizes are compatible with each other and with the kale so that the salad is easy to eat.
If you’re planning ahead, you can make the dressing in the bottom of the salad bowl and add your ham, cheese, apple, and celery ahead of time to marinate for a bit. Since the kale is delicate, toss the salad just before you’re ready to serve it.
In a small bowl, whisk the grainy mustard with the Dijon mustard and vinegar. Gradually whisk in the olive oil and season the vinaigrette with salt and pepper.
In another bowl, combine the ham, cheese, apple, and celery. Toss with some of the vinaigrette. Season with salt and pepper.
In a salad bowl, combine the Earthbound Farm Organic Baby Kale with the walnuts, parsley and some of the vinaigrette; toss to coat. Add the ham and cheese mixture, toss again and serve with a crusty baguette.
EASY ORGANIC LIVING TIP: Always double batch your vinaigrette. You can use it for the rest of the week on salads, steamed veggies, for dipping carrot and celery sticks and even flavor grain dishes.