Copycat Gjusta Kale Salad
This salad has been on repeat for about a year. It’s a crowd pleaser and never gets old. The key is the Gjusta Smoked Almonds. If you’re local to LA, you can get these easily. Otherwise, look for a brand with just smoked almonds, olive oil, and sea salt. Most smoked almonds on the market are gross and covered in cornstarch coating and sugar—these definitely won’t work (if you see the words “hickory” or “smokehouse”, run). A quick google search brought up these. Regular salted almonds will work here but the smoked almonds really add that special something. Complements the manchego and apple in a way that’s just… chef’s kiss.
Serves 4.
INGREDIENTS:
3 large bunches lacinato/dino kale (or 4 small)
1-2 fuji apples
1/2 cup gjusta or other simple smoked almonds (not hickory/smokehouse/coated)
8-month aged manchego (I get this one)
1 stalk celery (~1/2 cup chopped)
extra virgin olive oil
lemon
sherry vinegar
dijon mustard
sea salt and pepper
STEPS:
leaf by leaf, remove the thick stems from the kale leaves. I find this to be the most efficient method: starting at the thicker stem base, fold the leaf halves so they’re flat against each other, and then holding the stem in one hand and the leaves in other, start to pull the leaves away (it is easier to start here as the stem is thicker and more stiff). as you work your way down, the stem will thin out and you can just pull down along it. at which point the stem may break and come off with the leaves, which is fine as it is usually thin enough to be incorporated into the salad without offending anyone.
once you have a good handful of roughly separated leaves, bunch them up into a tight ball with your hands on a cutting board. then, thinly slice the bunch to create narrow strips of kale. add the pile to a large bowl, and repeat with the rest of the kale leaves.
make the dijon vinaigrette. I usually eyeball it. In a little ramekin or bowl, add ~ 2 T extra virgin olive oil, 1 tsp fresh lemon juice, 1 tsp sherry vinegar, and 1/2-1 tsp dijon mustard, and sea salt. whisk with a fork. make adjustments to your liking. if you already have some of my OG salad dressing prepped, great! this works, and sometimes I add a little to a bowl and whisk in a tiny bit more dijon with a fork, just to add a bit more mustard-y taste.
I like to massage the kale before adding the other ingredients. give the bowl of kale a good pinch or couple cranks of pink salt, and add the dressing. using your hands, massage the kale to soften and break down the leaves and infuse the flavor. this also removes the bitter taste. wash hands.
slice the celery stalk in half lengthwise, then finely chop. add to the salad bowl.
roughly chop the almonds (some can even be whole, not finely chopped, uneven cuts), and add to the bowl.
cut away any rind from the sides of the manchego. using a swivel vegetable peeler, shave boxy strips of the cheese into the salad until you’ve added your desired amount.
chop the apple last, just before serving to avoid browning. finely chop into matchsticks/small strips, and add to the bowl.
toss everything to evenly coat and get the flavors mingling, add extra salt to taste, and serve. enjoy!
