Kale and Apple Salad
Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.
|3 tablespoons||fresh lemon juice|
|2 tablespoons||extra-virgin olive oil|
|1 bunch||kale , ribs removed, leaves very thinly sliced|
|1/4 cup||slivered almonds, toasted|
|1 ounce||pecorino, finely grated (1/4 cup)|
|freshly ground black pepper|
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.