Just thinking out loud I like this salad equally with either pecans or walnuts so its purely personal preference. I prefer to eat it just made, as I like the crunchy texture of all the ingredients mixing and mingling slowly together like steamy tango partners, but Silent diner prefers this salad the next day when all the players are like old mates who have played footy together for a few seasons and understand the play. Again, personal preference and your choice - but I do hope you like it!
Ingredients
1 bunch kale (stem and vein removed) and finely sliced
One small bunch of radishes finely sliced from whole (around 5-6 radishes)
250 grams of fresh ricotta broken into bite sized pieces
1 gala apple halved and finely sliced
2 cups picked parsley leaves roughly chopped
1/2 bunch chives snipped
Place all the salad ingredients in a big serving bowl - but wait to add the ricotta till after you have added the nuts (next step down below) and the salad dressing.
Spiced nuts
250 grams of walnuts or pecans
1/4 tsp cayenne pepper
1 tbsp icing sugar, or honey or dark brown sugar
Pepper and Salt
Olive oil to coat
Toss the nuts with all the ingredients making sure they are evenly coats and place on a lined baking tray and into a 180 degree oven for 10-15 minutes to toast. Watch them as they will burn quickly if left unattended. When done, leave to cool and break apart if they have stuck together - removing any excess "caramel" that may find itself hanging on to any nuts. Set aside.
Dressing
2 tsp dijon mustard
1 tbsp + 1 tsp apple cider vinegar
1/4 cup olive oil
3 french shallots finely chopped
Salt and Pepper to taste
Whisk dressing together. Add the nuts to the salad mix then the dressing, being careful to add the ricotta at the end so it doesn't break up too much through the salad. Toss with your hands so you maintain the integrity of the salad. Leave to sit and let the flavours develop for 30 minutes, or if in a hurry eat straight away!
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