Copycat Gjusta Kale Salad
my cryptonite
This salad has been on repeat for about a year. It’s a crowd pleaser and never gets old. The flavors are truly exceptional. I could eat this every single day, and I basically do. The key is…
the Gjusta Smoked Almonds. If you’re local to LA, you can get these easily. Otherwise, look for a brand with just smoked almonds, olive oil, and sea salt. Most smoked almonds on the market are gross and covered in cornstarch coating and sugar—these definitely won’t work (if you see the words “hickory” or “smokehouse”, run). A quick google search brought up these. Regular salted almonds will work here but the smoked almonds really add that special something. Complements the manchego and apple in a way that’s just… chef’s kiss.
Serves 4.
MAKE AHEAD TIPS:
Chop the kale and cover the salad bowl with a slightly damp dish towel to keep it fresh.
Pre-chop the almonds and celery. Pre-shave/grate the cheese. Add all to a separate small bowl and refrigerate.
INGREDIENTS:
2-3 large bunches lacinato/dino kale
1-2 fuji apples
1/2 cup gjusta or other simple smoked almonds (not hickory/smokehouse/coated) — or regular salted almonds
8-month aged manchego (I get this one) — if you can’t find, 6-month aged is better then 12. Sharp cheddar would work too, but the combo of smoked almond and manchego specifically is very special.
1 stalk celery (~1/2 cup chopped)
OG dressing, or quick vinaigrette: ~ 2 T extra virgin olive oil, 1 tsp fresh lemon juice, 1 tsp sherry vinegar, 1/2-1 tsp dijon mustard, pink salt
pink salt
STEPS:
Make OG dressing, or your vinaigrette → in a little ramekin or bowl, add ~ 2 T extra virgin olive oil, 1 tsp fresh lemon juice, 1 tsp sherry vinegar, and 1/2-1 tsp dijon mustard, and sea salt. If using OG, sometimes I add a little to a bowl and whisk in a tiny bit more dijon to up the mustard flavor, but not required.
Remove the thick stems from the kale leaves. I find this to be the most efficient method: starting at the thicker stem base, hold the tender leaves in one hand and the base with the other and drag up and along the stem to separate the leaves. As the stem gets thinner, it may break off with the leaves which is fine. It is usually thin enough to be incorporated into the salad without offending anyone.
Chop kale. once you have a good handful of roughly separated leaves, bunch them up into a tight ball with your hands on a cutting board. then, thinly slice the bunch to create narrow strips of kale. add the pile to a large bowl, and repeat with the rest of the kale leaves.
Massage. I like to massage the kale before adding the other ingredients. give the bowl of kale a good pinch or couple cranks of pink salt, and add the dressing. using your hands, massage the kale to soften and break down the leaves and infuse the flavor. this also removes the bitter taste. wash hands.
Other ingredients! slice the celery stalk in half lengthwise, then finely chop. Roughly chop the almonds. Cut away any rind from the sides of the manchego, then using a swivel vegetable peeler, shave boxy strips of the cheese into the salad until you’ve added your desired amount (grating also works). Chop the apple into matchsticks just before you’re about to toss and serve.
Toss everything to evenly coat and get the flavors mingling, add extra salt to taste, and serve. enjoy!
