Recipe Background
This Rotisserie Salad combines kale, apple, and cheddar for a vibrant potluck hit.
Moving out on my own in the bustling heart of downtown was thrilling and just a tad intimidating. When it came time for my first potluck with the neighbors, I wanted something that was both familiar and fresh, just like my new city life. As I wandered through the market, there it was—the perfect rotisserie chicken, a supermarket Florence Nightingale, ready to be transformed. I knew it would be the comforting backbone of my dish, but I wanted to elevate it with something more vibrant.
Kale became my leafy canvas. Massaging it gently with a dressing of honey and dijon mustard turned the sturdy greens tender and almost juicy. The market apple, crisp and tangy, shrunk under my knife into matchsticks, and the cheddar started popping against its red skin. I tossed everything with pumpkin seeds that added just the right amount of crunch. My little secret? Emulsifying the olive oil slowly into the dressing to make it lusciously smooth and cohesive.
The beauty of this salad was that it held its own, much like me discovering my footing in the new city. Guests, skeptical at first, found themselves reaching for second helpings. I learned then that sometimes, the best dishes are like friendships—they grow richer when given a little love and attention. This potluck masterpiece not only warmed hungry bellies but also opened doors to new friendships in a place I now call home.
Ingredients
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- kosher salt to taste
- black pepper to taste
- 9 cups (1 bunch) of kale stems removed and torn into bite-size pieces
- 1 apple cut into matchsticks
- 3/4 cup white cheddar shredded or grated
- 1 1/2 cups rotisserie chicken shredded
- 1/2 cup pumpkin seeds
Directions
- In a small bowl, whisk together the dijon mustard, honey, and sherry vinegar.
- Slowly, while whisking constantly, add the olive oil. This should help the dressing emulsify.
- Season the dressing with salt and pepper.
- In a large bowl, toss the kale with the dressing.
- Use your hands to massage the kale until it becomes tender, about 3 minutes.
- Toss in the apple, cheddar, and chicken.
- Top the salad with pumpkin seeds.
- Serve in shallow bowls.
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