Date: January 7th, 2014
Yep, kale is all the rage right now. It’s one of the most talked about super foods, and everywhere you turn someone is trying to make it appeal to the masses one way or another. Although kale does not do it for everyone, this salad has a really good shot at turning even the biggest critic into a mild fan. After being asked for the recipe almost daily by our winter holiday guests, Chef Cholly figured it might be time to make the recipe a bit more publicly accessible. It’s easy and it’s healthy, so we hope you’ll try it and like it!
Kale Salad (Serves 4)
2 Bunches of Lacinata kale, stemmed & thinly shredded
1 Gala apple, thinly sliced
½ cup toasted and salted whole almonds
½ cup grated Parmesan
4 ounces fresh lemon juice
12 ounces pure olive oil
Salt and pepper to taste
- Combine lemon juice, olive oil, salt and pepper in a container with a top. Shake the vinaigrette in the container and use it immediately. If you are stirring up with a spoon or ladle you will get more oil than juice.
- Place all ingredients in a large bowl, toss, season to taste, toss again, refrigerate until ready to use.
If you prefer a more acidic vinaigrette, then change the ratio of lemon juice to oil to 4 ounces juice and 8 ounces olive oil.