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About the Dish

  • Multi-Grain Bread

    Multi-Grain Bread

  • Pecans

    Pecans

  • Ground Cumin

    Ground Cumin

  • PeachDish Salt

    PeachDish Salt

  • Kale

    Kale

  • Shallot

    Shallot

  • Balsamic Vinegar

    Balsamic Vinegar

  • Turbinado Sugar

    Turbinado Sugar

  • Apple

    Apple

  • Dried Figs

    Dried Figs

  • Radish

    Radish

METHOD

1
Heat oven to 375° F
2
MISE EN PLACE Cut bread into cubes. Remove stems from kale, and chop them finely. Slice kale leaves as thinly as you can. Peel and mince shallot. Core and cut apples into small dice; place in a bowl and cover with water to prevent them from browning. Trim and thinly slice radishes. Chop figs.
3
In a mixing bowl, toss bread and pecans with 1 tablespoon olive oil, cumin and 1/4 teaspoon PeachDish Salt. Spread bread cubes in a single layer on a baking sheet, leaving pecan pieces in the bottom of the bowl.
4
Toast bread in oven until just crisp, about 8 minutes. Add pecans to baking sheet, and continue to toast until bread is crisp and lightly browned and pecans are toasted, 2-4 minutes more.
5
In a mixing bowl combine kale stems, kale leaves, shallot, remaining 3 tablespoons olive oil, balsamic vinegar, sugar and 1/4 teaspoon PeachDish Salt. Squeeze and crush kale while mixing to combine.
6
When kale is well-crushed, gently mix in drained apple, radishes and figs. Taste and adjust seasoning as desired with PeachDish Salt.
7
Serve salad garnished with pecans and croutons, and enjoy!