Kale Salad With Apples and Cheddar

Jul 3, 2018 | Daily Blogs | 0 comments

A Healthy salad mix

Kale Salad With Apples and Cheddar

Martha Rose Shulman

  • Yield Serves four to six
  • Time 5 minutes
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A Healthy & Tasty Salad

Andrew Scrivani for The New York Times

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.

Featured in: Salads With Crunch, Sweetness And Zest.

Learn: How to Make Salad

Raw, Vegetarian, Healthy, Gluten Free, Apple, Kale

 

848 ratings

 
 

Ingredients

  • 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

Preparation

  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.

Tip

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

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