Recipe

Name Kale Salad
Source New York Times
Course salad
Original

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Combine the kale, almonds, apple and Cheddar in a large bowl.
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.If you use a sturdier kale, take a pinch of salt and a tablespoon of the oil and massage the kale in the large bowl before adding other ingredients. You're looking to soften the kale before you mix in the other ingredients. It really works.

Parsed Ingredients
whole fraction measure ingredient
4 cup very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoon coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoon fresh lemon juice
1 very small garlic clove, puréed
5 tablespoon extra virgin olive oil
2 tablespoon freshly grated Parmesan

Recipe List | Edit