KALE SALAD WITH APPLES, CHEDDAR AND TOASTED ALMONDS OR PINE NUTS (NYTIMES)

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KALE SALAD WITH APPLES, CHEDDAR AND TOASTED ALMONDS OR PINE NUTS (NYTIMES) image

Categories     Salad     Vegetarian     Lettuce

Yield 6 servings

Number Of Ingredients 9

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

Steps:

  • 1. Combine the kale, almonds, apple and Cheddar in a large bowl. 2. 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.

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