The Estate Tableat Copperopolis
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American · Salad

Scrunched Kale, Pear and Brie Salad

Kale softened by a boiling-water scrunch, then tossed with toasted fennel seeds, lentils and a sharp dressing. It sits on a creamy walnut sauce with pear, beetroot, Brie and a drizzle of maple.

  • YieldServes 4
  • Hands-on21 min
  • Total21 min
  • Difficulty

Ingredients

  • 200 gkale, chopped
  • 2 tspfennel seeds
  • 250 gcooked Puy lentilsoptional
  • 2 tbspred wine vinegar
  • 4 tbspolive oil
  • 2ripe pears
  • 120 gcooked beetroot
  • 200 gBrie cheese, sliced
  • 2 tbspmaple syrup

Walnut dressing

  • 100 gwalnuts
  • ½ clovegarlic, peeled
  • 1 tbspred wine vinegar
  • 3 tbspolive oil
  • 3 tbspcrème fraîche
  • to tastesea salt
  • to tasteblack pepper

Contains

  • Dairy
  • Tree nuts
  • Walnut
  • Sulfites
  • Legumes (any)
  • Lentils
  • Pome fruits (any)
  • Pear
  • Olive
  • Grapes
  • Onion family (any)
  • Garlic
  • Cabbage family (any)
  • Kale
  • Fennel
  • Beetroot
  • Black and white pepper
  • Mold-ripened and koji-fermented foods
  • Histamine (aged and fermented foods)
  • Maple (syrup and sap)

Taste

  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Herbal / fresh
  • Aromatic spice

Texture

  • Crunchy

Equipment

  • Blender

Season

  • Fall

Occasion

  • Weeknight
  • Entertaining

Effort

  • 20–45 min active
  • Under 30 min total
  • Difficulty 2

Nutrition

  • Calories: high
  • Protein: moderate
  • Carbs: moderate
  • Fat: high
  • Fiber: high
  • Sodium: moderate

Budget

  • Budget: moderate

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