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Seasonal recipe

Recipe for chopped kale salad with apples and creamy mustard dressing

Serves 4

Sturdy raw kale ribbons can stand up to a tangy dressing like this one, made with cream and lemon instead of oil and vinegar, and spiked with plenty of mustard. Toast some walnuts, throw in thirst-quenching apples, add spicy radishes to the mix, and you have an abundance of flavors that will awaken your taste buds if they were hibernating all winter.

DRESSING

½cup heavy cream
4teaspoons Dijon mustard
1teaspoon grainy mustard
2teaspoons lemon juice
Salt and pepper, to taste

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1. In a bowl, combine the cream, Dijon and grainy mustards, lemon juice, salt, and pepper.

2. Whisk well and taste for seasoning. Add more salt and pepper, if you like.

SALAD

½cup walnuts
1bunch lacinato (Tuscan) kale
½small head radicchio, cut into thin ribbons
1Granny Smith apple, cut into matchsticks
4radishes, thinly sliced

1. In a skillet over medium heat, toast the walnuts, shaking the pan constantly, for 5 minutes or until they are browned and fragrant; cool.

2. Fold the kale leaves in half lengthwise, and with a knife, strip out and discard the stems. Stack the leaves and cut into thin ribbons.

3. In a bowl, combine the kale, radicchio, apples, radishes, and walnuts. Toss with the dressing. Taste for seasoning and add more salt and pepper, if you like.
Sally Pasley Vargas

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