Fried cheese curds and baby kale salad

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PREP TIME

20 min

TOTAL TIME

25 min

Serves

8

Fried cheese curds and baby kale salad

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.

 

Mastering the basics: kale caesar

Nutrition (per serving)

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