Fried cheese curds and baby kale salad

Name: Fried cheese curds and baby kale salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 200 g cheese curds, spread on a baking sheet and frozen; 1/4 cup extra-virgin olive oil; 2 tbsp chopped parlsey; 2 tbsp chopped chives; 2 tsp cider vinegar; 2 tsp lemon juice; 1 1/2 tsp Dijon mustard; 1/4 tsp salt; 1/4 tsp pepper; pinch of granulated sugar; 8 cups loosely packed baby kale; 1/2 fennel bulb, thinly sliced; 2 watermelon radishes or 1 candy cane beet, thinly sliced; 2 cups cherry tomatoes, halved

Prep Time20 mins
Total Time25 mins
Makes8 servings

Photo, Erik Putz.

Don't limit your cheese curds to poutine — they make a hearty addition to any salad.

Ingredients

200 g cheese curds, spread on a baking sheet and frozen
1/4 cup extra-virgin olive oil
2 tbsp chopped parlsey
2 tbsp chopped chives
2 tsp cider vinegar
2 tsp lemon juice
1 1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
pinch of granulated sugar
8 cups loosely packed baby kale
1/2 fennel bulb, thinly sliced
2 watermelon radishes or 1 candy cane beet, thinly sliced
2 cups cherry tomatoes, halved

Instructions

COOK frozen curds in batches in a dry non-stick frying pan over medium, flipping once, until crisp and golden but not melted, 1 to 2 min. Transfer to a plate and set aside. Wipe pan after frying each batch.
WHISK oil, parsley, chives, vinegar, lemon juice, Dijon, salt, pepper and sugar in a large bowl. Add kale, fennel, radishes, tomatoes and fried cheese curds and gently toss. Serve immediately.

Nutrition (per serving)

Calories 201, Protein 10g, Carbohydrates 33g, Fat 15g, Fibre 3g, Sodium 276mg.
Excellent source of vitamin A.

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barbecue summer Salads stovetop