|Julian's Kale and Apple Salad|
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Kale greens can provide an intense addition to salads if not properly prepared. When finely chopped and combined with oil, lemon juice and vinegar, kale's flavor is noticeably reduced and more suitable for a salad. Soaking the kale for 15-20 minutes in the dressing also helps to soften the tough leaves.
Core, but do not peel the apple. I used a Granny Smith in this photo, because I had it on hand, but I prefer Fuji or Gala. Attempt to dice the apple about twice the size of the cheddar cheese if possible. Dress the apple and kale immediately to stop the apple from browning.
4 cups finely chopped kale, washed
1 apple, Fuji or Gala preferred, cored and diced
5 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 small garlic clove, minced
salt and pepper, to taste
2 ounces sharp cheddar cheese, small dice
2 tablespoons slivered almonds
4 tablespoons dried cranberries
2 tablespoons grated Parmesan cheese
Finely chop the washed kale and combine with the apple in a large bowl. Whisk together the oil, lemon juice, vinegar, garlic, salt and pepper. Pour over the kale and apple, and toss to combine. Set aside for 15-20 minutes.
Plate the dressed salad and add the cheddar cheese, almonds, cranberries and top with the grated Parmesan.