Kale & Pretzel Salad – American Vinegar Works

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Kale & Pretzel Salad

Kale & Pretzel Salad

September 24, 2023By American Vinegar Works

Inspired by Oktoberfest and great year-round. This extra mustard and greens only salad is a perfect pairing for sausages because of how well it balances their fat. The pretzels add a fun crunch to this recipe which is inspired by a classic vinaigrette.

Serve with classic German sausages like Bratwurst and vinegar potato salad or our “mess up mashed potatoes.”

Kale & Pretzel Salad

Category

Side

Ingredients

5 ounces of baby kale leaves
1 large pretzel
4 tablespoons of Organic California Olive Oil
1 tablespoon of IPA Beer Malt Vinegar
1 tablespoon of Maple Apple Cider Vinegar
2 teaspoons of wholegrain Dijon mustard
Salt
Black Pepper

Directions

Follow a classic vinaigrette proportion of 2 parts olive oil to 1 part vinegar but add in one teaspoon of grain mustard for every part of vinegar.
Mix mustard and vinegar together. Whisk in olive oil until emulsifies. Add salt and pepper to taste and then adjust acid level as needed.
Crumble a large dried (or toasted) pretzel. Add 1 tablespoon of the dressing to crumbled pretzel and toss to lightly coat pretzel pieces.
Dress the baby kale with remaining dressing and mix well. Add pretzel pieces to the salad. Mix and serve.

Recipe Note

Mustard

Using wholegrain Dijon mustard adds both texture and visual appeal to this very simple salad. If you do not have wholegrain mustard on hand you can also just soak mustard seeds in the vinegar for 10 minutes and then add a smaller amount of regular Dijon or another mustard.

Pretzels/Salt

Ideally, we are going for large pretzels to crumble and add to the salad—think New York City street vendor-sized pretzels. If you cannot find those feel free to add bagged pretzels or pretzel pieces.

Be mindful not to add too much salt to your vinaigrette if your pretzels are salt covered.

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