I take back what I said earlier about kale not been diverse enough. We have recently had two fantastic salads with kale. Here is one of them.

Serves: 4 to 6

Time: 10 minutes

Source: NYT’s Martha Rose Shulman

The finer you are able to chop the kale the better it is. Shulman recommends using curly kale or Russian kale as they are more tender than black leaf kale.

INGREDIENTS

4 cups very finely chopped or slivered kale, stemmed and washed

2 tablespoons coarsely chopped toasted almonds

1 apple (should be 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

METHOD:

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.

If you have the time, it may be a good idea to toss the salad with the dressing about 15 minutes before serving so that the kale can get a little softened in the the dressing.

Tags: kale, salad