Tag: easyrecipe

Kale Salad With Apples and Cheddar Martha Rose Shulman Yield Serves four to six Time 5 minutes 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 Email Grocery List Preparation 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. 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.

Tag: easyrecipe

Kale Salad With Apples and Cheddar

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