Kale Salad

…With Apples, Cheddar and Toasted Almonds or Pine Nuts


  • 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

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.