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I love kale salad in the winter. It’s refreshing. It’s flavorful. It’s green. Because I generally like to foods that are eat in season, my favorite Tuscan kale salad, filled with fresh summer cherry tomatoes becomes a treat in winter, and a heartier kale salad becomes more the force du jour.
This one is easy to prepare, and if you’re vegan, you can sub out toasted walnuts for the parmesan. I sometimes add walnuts to this salad anyway — it gives it a little extra crunch and a toast flavor.
This is a kale salad I whipped up in about 10 minutes, including 5 minutes to wash and chop the kale. It’s delicious as a leftover salad for lunch the next day, too, and easy enough to double this recipe, which easily serves 4 as a salad side dish with a meal.
Ingredients:
- 1 bunch curly leaf kale, washed and chopped semi-fine
- 1 small Gala (or other) apple, cubed — I prefer one that is not too sweet, and not too tart, but Granny Smith’s are nice for a tart version
- 2 oz fresh good quality parmesan, cubed
- Optional: 1/4 cup chopped, toasted walnuts
- 2 TBS extra virgin olive oil
- Juice of 1/2 lemon
- Salt to taste
To prepare:
- Place your chopped kale into a large enough stainless steel bowl to allow you to reach your hands in and massage it — but don’t start massaging just yet.
- Add the olive, lemon, and salt to the kale.
- Now dive in and start kneading the kale firmly with your hands. Do this for a bout 3 minutes until the kale starts to become tender and glistens.
- Wash your hands Image may be NSFW.
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- Add the apple and parmesan (and or walnuts)
- Add more salt to your taste
Enjoy!
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