Saturday, August 13, 2016

Salad Time!


Kale is the "it" lettuce these days, if you know what I mean. If you feel that you can't get enough of kale, then here is a fantastic recipe for you to try.

Kale Salad with Apples and Cheddar


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, pureed
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.

Recipe note: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.

Source: NY Times. Martha Rose Shulman. You can find it here.

Notes: This was so good! My mom worried that it might be too tart, but my sister and I loved the tartness from the lemon juice. I could go for some of this right now!


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