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Categories:
unsalted butter white sugar water salt almonds baking soda salt Salad lacinato kale carrots shallot lemon juice salt fresh ground pepper olive oil goat cheese
Viewed: 3 - Published at: 4 years agoIngredients
- For the brittle
- 1 tablespoon unsalted butter
- 1 cup white sugar
- 1/4 cup water
- 1 pinch salt
- 1 cup blanched whole almonds
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaked sea salt (such as Maldon)
- For the salad
- 1 pound lacinato kale (also called Tuscan kale), stems and center ribs discarded (it's okay to substitute regular kale if that's all you can find!)
- 2 carrots, outside skins peeled or washed with bottoms chopped off
- 2 tablespoons shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 4 tablespoons olive oil
- 4 ounces goat cheese
Method
- Preheat oven to 350 degrees. Place almonds on a rimmed backing sheet and toast for 10-15 minutes, stirring occasionally. Once cool, coarsely chop.
- Cover a large rimmed baking sheet with parchment.
- Combine sugar, water, and salt in heavy large saucepan. Stir over medium heat until sugar dissolves.
- Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns caramel-colored, about 10 minutes. (If you have a candy thermometer it should register 325°F.)
- Remove from heat; immediately stir in almonds, then butter and baking soda.
- Pour mixture onto prepared baking sheet. Using a wooden spoon, quickly spread to an even thickness, covering about half of the baking sheet (it doesn't have to be perfect!).
- Sprinkle sea salt evenly over brittle.
- Cool brittle completely at room temperature until firm, about 2 hours.
- This is the fun part! Lift the baking sheet about a foot over your kitchen counter and let it drop. Repeat this a few times until the brittle has broken into irregular pieces - some big and some small.
- Working in batches, cut kale crosswise into very thin slices.
- Using a vegetable peeler, peel the down the length of each carrot to create ribbons.
- Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking constantly. Next, add goat cheese and whisk until well-combined and creamy.
- Toss kale and carrots in a large bowl with enough dressing to coat well, then season with salt and pepper to taste.
- Add brittle pieces as you would croutons, and enjoy!
