“Every salad you serve is a picture you have painted, a sculpture you have modeled, a drama you have created.” ― Carol Truax
Salads can be healthy, satisfying meals on their own or perfect accompaniments to main dishes. Kale Salad is the sort of salad you’re after, and we’ve got you the easiest recipe for you! 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 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. Tips: 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. Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.