A surprisingly tasty riff on traditional Waldorf salad! You may find that kale and mayo are not such odd dinner mates. If you don’t have dino kale, make sure you chop the regular, curly kale quite finely, and allow the salad to sit, or marinate, for an hour or so. You can also blanch the curly kale for a couple of minutes in boiling water, drain, refresh under cold water, dry, then chop and proceed with the recipe. That is what I do.
If the idea of kale and mayo together is not something you want to contemplate, then replace the mayo with some olive oil or other vinaigrette.
6 – 8 c packed finely chopped raw kale, preferably dino kale
1 – 2 large red apple(s), finely chopped, divided
1 c diced, peeled celeriac or Japanese turnip
1/2 c toasted walnuts, chopped, divided
6 T raisins, divided
1/2 c mayo or sour cream, or a combination; plus extra if needed
1 tablespoon lemon juice or apple cider vinegar
salt and pepper, to taste
water, if needed
1. Place kale in a large bowl. Add half the chopped apple(s) along with celeriac or turnip, 1/4 cup walnuts, and 3 T raisins.
2. Put remaining apple(s), walnuts, and raisins in a blender or food processor along with the mayo, lemon juice, salt and pepper. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine. Allow to sit, refrigerated, for a bit, if you can.