We tend to think that salad is a thing of spring and summer, but autumn is when salad vegetables really start to shine. The gardener knows this very well. Many lettuce and dark leafy vegetables, including spinach, watercress, arugula, kale, romaine lettuce, cabbage, and chicory, thrive in the cooler months. The chill in the air helps to tame their bitter taste, so the astringency of arugula becomes a charming peppery taste, while the pungent taste of kale is offset by the green plant taste.

Spring and summer have their own advantages, but in autumn, there are many choices when making leafy salads.

Nigel Slater wrote in his beloved essay "Tender": "Whether it is a single species of thin leaves or a more complex arrangement of leaves, they are more attractive to each other. Salads The making of is where the kitchen craftsmanship crosses to the art.” On vegetables. "It's not just baking bread or making cakes, rolling pastries or grilling grilled meats, I am happiest in the kitchen when I put the salad together."

Tonight, let us follow in the footsteps of Slater and taste a rich kale salad inspired by the season.

Thick slices of bread are grilled with mushrooms and chopped red onions until the bread turns golden brown and the vegetables become fleshy and caramelized. During this process, massage the kale with a pinch of salt. This will make the leaves tender and allow them to absorb the sweet and rich spices.

Shake the cider, apple cider vinegar, whole-grain mustard, and olive oil in a jar to make a simple condiment. Once the bread is evenly toasted, it will be torn apart to obtain a rough loaf. These will absorb the sauce, mushroom juice and sweetness in the pear slices to achieve the panzanella effect. Blue cheese keeps food salty. This combination suits many of the flavors I like in autumn: earthy and bitter, fashionable and sweet.

Activity time: 15 minutes | Total time: 1 hour

Production: 2 servings as main course; 4 sides

Grilled mushrooms and red onions add a tender meaty flavor to this delicious salad. The pear and mustard apple juice dressing adds a hint of sweetness. Blue cheese brings its signature flavor, but it can easily be replaced by grated Parmesan or cheddar cheese.

Make it in advance: the croutons and seasoning can be made up to 2 days in advance.

Storage precautions: Leftovers can be refrigerated in a covered container for up to 2 days.

If you don’t like the idea of ​​croutons, you can always substitute chickpeas or hearty grains such as pearl couscous, wheat, buckwheat or fonio.

I like the taste of mushrooms, but you can roast small pieces of pumpkin, sweet potatoes or eggplant.

Kale is especially delicious here, although any green leafy vegetables or even cabbage will do.

If you don’t like blue cheese, use sharp cheddar cheese, goat milk cheese, or feta cheese.

Nutritional information per serving (1 to 2 cups of salad), based on 4 | Calories: 438; Total Fat: 27 g; Saturated Fat: 7 g; Cholesterol: 16 mg; Sodium: 875 mg; Carbohydrate: 38 g; Dietary Fiber: 4 grams; sugar: 8 grams; protein: 11 grams.

The analysis is based on the available ingredients and estimates of the formulation. It should not replace the advice of a dietitian or dietitian.