Fried cheese curds and baby kale salad

Prep 20 min
Total 25 min
Serves 8

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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
1 1/2 tsp
Dijon mustard
1/4 tsp
1/4 tsp
pinch of
granulated sugar
8 cups
loosely packed baby kale
fennel bulb, thinly sliced
watermelon radishes or 1 candy cane beet, thinly sliced
2 cups
cherry tomatoes, halved


  • 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.



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

Mastering the basics: kale caesar

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