This kale salad has become a legend among my friends after a self-described non-foodie made it during a girls getaway trip. We all should have known that any gal who can whip up a Spam/Kraft Mac ‘n cheese dinner can also deliver a delicate and elegant salad made of only unprocessed ingredients.
Kale is all the rage these days, so you may be able to find shredded kale pre packaged at your local Food Lion equivalent. But it’s so much easier and cheaper, honestly, to do it yourself. Slice off the thick rib, roll the leaf into a cigar and then slice as thinly as you can.
Kale is a hearty, toothsome green that only works raw if shredded into ribbons and tossed with a tenderizing vinaigrette.
Kale Salad With Apple and Candied Almonds
– 2 T extra virgin olive oil
– Zest and juice of 1 lemon
– 2 c. Thinly sliced kale, ribs removed
– 1/4 c shredded Pecorino Romano cheese
– 1/4 c chopped candied almonds (sauté whole almonds in a pat of butter and couple spoonfuls of brown sugar over medium heat until coated. Cool on wax paper)
– 1 crisp apple, thinly sliced
– pinch cayenne
– salt and pepper to taste
Whisk together oil, zest and juice in your salad bowl. Add seasonings to taste. Add apple slices and coat. Add kale, almonds and cheese. Toss to combine.
The almonds offer a crunch and candied sweetness to the tart apple and lemon mixture. The Pecorino Romano adds a nuttiness and thickens the dressing so it nicely coats the leaves. I like to shave big shards of cheese over the top for garnish.
I have made this for numerous dinner parties and thanks to the robust kale, it does well as a leftover, too.