Kale Salad with Apples and Cheddar
A fresh and crunchy kale salad tossed with crisp apples, sharp Cheddar, and toasted almonds. Finished with a simple lemon-garlic dressing, it’s a bright and flavorful dish that softens slightly as it sits.
Ingredients
- Kale, about 6 ounces on the stem, or half of a ¾-pound bunch, stemmed and washed in two rinses of water, finely chopped 4 cups
- Almonds, coarsely chopped 2 Tbsp
- Apple, cored and cut in ¼ inch pieces 1 apple
- Cheddar cheese, cut in ¼-inch cubes 1 ounce
- Lemon juice 2 Tbsp
- Salt, to taste
- Garlic, minced 1 clove
- Olive oil 5 Tbsp
- Parmesan cheese, grated or shredded, optional 2 Tbsp
Instructions
- 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, if desired.
Notes
Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.
This recipe was adapted from [https://cooking.nytimes.com/recipes/1013732-kale-salad-with-apples-and-cheddar]
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