Kale sprouts and apple salad
Kale sprouts offer a colorful combination of purple stems and green leaves with a purple hue. Their true colors shine through in this crunchy, healthful salad created by Monterey chef Tony Baker.
Recipe and photo courtesy of Ocean Mist Farms
To print this recipe, choose a print size:
2 tbsp. olive oil
1 (6-oz.) bag Kalettes
1/2 Granny Smith apple, sliced
1/2 red onion, thinly sliced
2 sprigs tarragon, freshly picked
2 tbsp. unseasoned rice vinegar
Freshly ground pepper, to taste
3 tbsp. crumbled blue cheese
Add olive oil to a large, heated sauté pan. Quickly sauté Kalettes in oil, approximately 30 seconds, then transfer to a serving bowl. Toss with apple, onion, tarragon, vinegar and pepper. Top with blue cheese.