Kale salad with fried pear chips and toasted walnuts
Indulge in a flavorful kale salad featuring crispy fried pear chips and crunchy toasted walnuts for a delightful culinary experience.
Ingredients:
- 1 bunch kale, or greens of your choice for 4 servings. I use dino kale for this recipe.
- 1/2 pint very sweet cherry tomatoes (I used Sungold)
- 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 capful champagne or white wine vinegar
- 3 T. olive oil
- 1 teaspoon Anchovy paste
- salt and pepper as needed
Instructions:
- Prepare the kale by washing and drying the leaves thoroughly. Remove the stem from each leaf and cut the kale into thin strips. Put the kale in a large salad bowl and set it aside.
- Get the pear ready without peeling it. Use a mandoline to slice the pear very thinly, adjusting the thickness according to your preference. Thinner slices will turn into crispy chips when fried, while thicker slices will be crispy on the edges but juicy and flavorful inside. I tried both thicknesses to compare. Pat dry the slices with a paper towel before frying.
- Pour enough canola or vegetable oil into a large frying pan to cover the pear slices. Once the oil is hot, fry the pear slices in batches, ensuring they don't burn. Keep an eye on them and adjust the heat as necessary to prevent the oil from smoking. The fried slices should turn a golden brown color like potato chips. Place them on paper towels and lightly salt a few of the slices after a couple of minutes.
- Prepare the vinaigrette by mixing olive oil, vinegar, and anchovy paste. Season with ground pepper to taste.
- Spread walnuts on a baking sheet lined with parchment paper and sprinkle with brown sugar. Toast in the oven for about 5 minutes, being careful not to burn them. Allow them to cool.
- Put together the salad by dressing the kale with the vinaigrette. Add the walnuts and cheese, and gently toss everything together.
- When ready to serve, divide the salad onto individual plates and top with the pear chips. Arrange a few cherry tomato halves around the plate.
Summary:
- Calories: 1404 kcal
- Fat: 132 g
- Protein: 19 g
- Carbs: 49 g
- Potassium: 1467 mg
- Magnesium: 136 mg