- Prep
- 20 min
- Total time
- 20 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 270 kcal
Quick summary
“This raw salad combines kale leaves massaged with olive oil with the acidic crunch of Granny Smith green apple and toasted walnuts. The Dijon mustard and honey sauce ties the freshness with precision.”
What you need to know
- Mechanical massage of the leaves: massaging the collard greens with salt and olive oil for 2 minutes breaks the fibers and softens the texture.
- Dijon and apple emulsion: whisking olive oil with apple cider vinegar and honey creates a silky vinaigrette that penetrates the greens.
- Crunchy and sweet contrast: combining fresh green apple, toasted walnuts, and raisins brings perfect sensory balance.
Ingredients
Main
- g Collard greens, without thick stems, finely chopped
- unit Medium Granny Smith apple, washed, cored, and chopped into small cubes
- cup Pecans or walnuts, coarsely chopped
- cup Dark or light raisins
- tablespoons Good quality extra virgin olive oil (for the vinaigrette)
- tablespoon Good quality Dijon mustard (for the vinaigrette)
- tablespoon Apple cider vinegar (organic, if possible) (for the vinaigrette)
- teaspoon Honey or maple syrup (for the vinaigrette)
- clove Small garlic clove, mashed or finely minced (for the vinaigrette)
- Salt and freshly ground black pepper (for the vinaigrette)
Instructions
Principal
- Prepare the Collard Greens: Wash the collard greens well and dry them delicately. Remove the thick stems and chop the leaves into thin strips for easier eating. Place the chopped collard greens in a large, deep bowl.
- Massage the Collard Greens (Professional Technique): Add a generous pinch of salt and a drizzle of olive oil over the collard greens in the bowl. With clean hands, massage the kale vigorously for 2-3 minutes. This process softens the leaves, making them more palatable and less bitter; this professional technique is the secret to this recipe.
- Prepare the Vinaigrette: In a separate small bowl, combine the extra virgin olive oil, Dijon mustard, apple cider vinegar, honey (or maple syrup), and minced garlic. Mix well with a fork or a small whisk until the mixture emulsifies and becomes homogeneous. Season with salt and freshly ground black pepper, adjusting to taste.
- Combine the Solid Ingredients: Add the Granny Smith apple cubes, chopped walnuts, and raisins to the bowl containing the massaged collard greens. Distribute them evenly over the collard greens.
- Finish and Serve: Pour the prepared vinaigrette over the salad. Carefully mix all ingredients gently to ensure each collard green leaf and each piece of fruit and nut are well covered by the dressing. Serve immediately to enjoy maximum crispiness and the freshness of the ingredients.
Chef's tips
- Remove the fibrous central stems of the collard greens before slicing the leaves into thin strips to make chewing easier.
- Cut the green apple into cubes moments before serving or toss in the vinaigrette to prevent the flesh from browning.
- Toast the nuts in a dry skillet for 3 minutes over low heat to release the essential aromatic oils.
Variations
- Addition of aged cheese: add thin shavings of aged parmesan cheese or pecorino cheese over the salad.
- Pomegranate touch: replace the raisins with fresh ripe pomegranate seeds to accentuate the acidity and visual brightness.
- Protein version: add warm grilled chicken breast cubes or pan-toasted chickpeas.
Substitutions
- Collard greens: use cavolo nero (Tuscan kale) leaves, finely sliced chard, or spinach leaves.
- Granny Smith Apple: substitute with firm Fuji apple, tart Gala apple, or Portuguese pears cut into thin slices.
- Chopped nuts: use pecans, sliced Brazil nuts, or toasted hulled pumpkin seeds.
How to store
Unlike common salads, massaged kale holds up very well to the vinaigrette; store in an airtight container in the refrigerator for up to 3 days, maintaining a tender texture and even more developed flavor in the sauce.
Can it be frozen?
Do not freeze this recipe. The raw kale, cubed apple, and vinaigrette lose their crunchy consistency and release abundant water when thawed, resulting in an unpleasantly soggy texture.
What to serve with
Excellent garnish for oven-roasted meats like pork loin with herbs, creamy parmesan risotto, vegetable quiches, or simply slices of toasted whole wheat bread.
Frequently asked questions
Can the salad be prepared hours in advance?
Yes, collard greens are one of the few leaves that do not wilt with the Dijon vinaigrette, becoming even tastier after 2 hours of refrigerated rest.
Why is it essential to massage the raw kale?
Massaging with salt and olive oil breaks down the rigid cellulose of the leaves, leaving the dark collard greens tender and losing their characteristic vegetal bitterness.
How to prevent nuts from losing their crunch in the salad?
If storing the salad in the refrigerator to eat later, store the toasted nuts in a separate dry container and sprinkle them only just before eating.
Is raw garlic not strong in the salad dressing?
Using just one small, well-mashed clove combined with apple cider vinegar and honey neutralizes the pungency, providing a harmonious aroma.
