1teaspoonAleppo pepper flakes, (or a pinch of cayenne pepper)
½teaspoonDijon mustard
½teaspoonsugar, or sweetener of your choice
¼teaspoonground black pepper
¼teaspoonsalt
For the salad:
½cupwalnuts
A little olive oil
2slicessourdough bread, crusts removed and torn into small pieces
1clovegarlic, peeled
4stickscelery
1apple, cored, see recipe notes
1smallred onion, or 1-2 shallots
1small bulbfennel
2-3handfulsbaby kale, or other dark leafy greens
Instructions
Put dressing ingredients into a small jar or sealed container and shake to combine.
Toast walnuts in a frying pan (skillet) over medium heat, with a little olive oil, until golden and fragrant. Season with a little salt and set aside on a plate to cool.
In the same pan, add a splash more oil, the torn bread and one clove of garlic. Stir or toss until the bread is golden and crisp, discard garlic and set croutons aside to cool.
Thinly slice celery, apple, red onion and fennel (use a mandolin for the fennel if you have one). Toss together with the dressing, toasted walnuts and croutons, then arrange over a bed of baby kale or dark leafy greens.
The salad can be made ahead of time (and makes great leftovers) – just add the croutons at the last minute so they stay crunchy.
Notes
Use sweet, crisp apples. In New Zealand I like to use Pacific Rose or Pink Lady apples.