I don’t really follow celebrity chefs, maybe because I find myself relating to other food bloggers much more easily. Then I came across Naomi Pomeroy’s new book Taste and Technique. I wasn’t familiar with Naomi before I got this book but a quick google search on her got me feeling super inspired. With no formal culinary training she has received multiple awards for her numerous restaurants. This TED talk she gave was so refreshing, it’s just a quick listen – perfect for folding the laundry or unloading the dishwasher. I own a bunch of cookbooks but not one has this level of professionalism in both recipe type and technique. But don’t let that overwhelm you, Naomi is an amazing teacher and her real-life approach makes tackling these recipes a delightful challenge. I chose a rather simple dish to try first, but hey, simple is good! And this kale salad is quite possibly the best! With quick pickled apples and a zesty crème fraîche dressing, oh and these little cheese crips, I’m pretty sure you’ll make this salad at least a few times this fall!
Ingredients for the Gruyère Crisps
7 ounces cave-aged Gruyère cheese
Directions for the Cheese Crisps
Preheat oven to 325F Line a baking sheet with a silicone mat. Using a microplane grater, grate the cheese onto the mat as evenly as possible. Bake until cheese is melted and is a light golden straw color, 20 to 25 minutes. The sense won’t be crispy until it has fully cooled. Once the cheese has cooled completely, use your hands to break it into 3 to 4 inch pieces. The crisps can be made up to 5 hours ahead, set aside and uncovered.
Ingredients for the Quick-Pickled Apple
2 teaspoons finely minced shallot
2 teaspoons cider vinegar
1/8 teaspoon salt
2 teaspoons olive oil
2 teaspoons lemon juice
1 tart, crisp apple
Directions for the Quick-Pickle
Place the shallot into a mixing bowl, cover with vinegar and add the salt and set aside for 5 minutes. Quarter the apple and slice into 1/8 inch thick pieces. Toss to coat the apples with the dressing and let sit for about 30 minutes.
Ingredients for the Vinaigrette
2 tablespoons finely minced shallot
3 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
3 tablespoons Crème fraîche
2 teaspoons strong dijon mustard
1 tablespoon lemon juice
1/3 cup olive oil
Directions for the Dressing
Mince the shallot and cover with vinegar while you get the other ingredients ready. Add everything into the same bowl and mix, lastly add the olive oil and whisk to emulsify.
Ingredients for the Kale Salad
1 to 1 and 1/2 bunches kale, washed and dried
1/4 teaspoon flaky salt
1/4 teaspoon ground black pepper
Directions for the Kale Salad
Wash and dry the kale. I like to give the leaves a little extra squeeze with the towel when drying to make the leaves more tender. Tear or cut into 1 to 2 inch pieces. Add the kale to a large bowl, toss with about two-thirds of the vinaigrette, add the apples and the cheese crisps and some fresh ground pepper. Salt to taste. Notes
Notes
I received a copy of this book, Taste & Technique, Recipes to Elevate Your Home Cooking, in exchange for an honest review.