Kale Salad With Apples and Cheddar

Name: Kale Salad With Apples and Cheddar
Total time: 5 min
Yield: 4 to 6 servings
Ingredients: 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water); 2 tablespoons coarsely chopped toasted almonds; 1 apple, 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

By Martha Rose Shulman

Total Time: 5 minutes
Rating: 5(5,241)
Comments: Read comments

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.

Featured in: Salads With Crunch, Sweetness and Zest

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Ingredients

Yield:4 to 6 servings

4cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a ¾-pound bunch, stemmed and washed in two rinses of water)
2tablespoons coarsely chopped toasted almonds
1apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in ¼-inch dice
1ounce sharp Cheddar cheese, cut in ¼-inch dice
2tablespoons fresh lemon juice
Salt to taste
1very small garlic clove, puréed
5tablespoons extra virgin olive oil
2tablespoons freshly grated Parmesan

Ingredient Substitution Guide

Preparation

Step 1
Combine the kale, almonds, apple and Cheddar in a large bowl.
Step 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.

Tip

Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.

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Ratings

5 out of 5

5,241 user ratings

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Comments

Me7 years ago

If you use a sturdier kale, take a pinch of salt and a tablespoon of the oil and massage the kale in the large bowl before adding other ingredients. You're looking to soften the kale before you mix in the other ingredients. It really works.

Anne Thompson7 years ago

This is tasty but there's no way it can be made in five minutes. Just cutting up the kale takes longer than
hat. I'd estimate between 20 and 30 minutes.

Frankie R7 years ago

I feel the authors heart is in the right place with this recipe, but the execution is way off. All the ingredients work great together, but not in the given amounts. I changed it to 2 tbsp of olive oil, 3 tbsp (one whole fresh lemon ) of lemon juice, 2 oz of cheddar cheese. Five tablespoons of olive oil is just way too much and leaves your mouth feeling oily, and 1 oz of cheddar leaves people poking around wondering where the rest is.

Jules2 weeks ago

I'm not sure how this has 5 stars, as the proportions are off. Not enough dressing. Needs more almonds and cheese, more lemon. The ingredients themselves are great flavours, but the ratios are wrong.

Matt P1 month ago

I made this today for the first time. While I am not a salad person I found the combination of ingredients to be agreeable. However, if you want to satisfy the carnivores in your house I suggest you do what I did and double the apples and cheese. Otherwise you have a salad of kale with a lemon and oil dressing.

Kelly MACKAY1 month ago

I threw in a few handfuls of dried cranberries as well. It was delicious!

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