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Tuesday, March 21, 2017

Kale Salad With Apples Cheddar and Toasted Almonds or Pine Nuts

Martha Rose Shulman  
  Time 5 minutes 
 Yield Serves four to six 

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. 

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 [28 g] 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

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.

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

Nutritional information per serving (four servings)
265 calories; 22 grams fat; 4 grams saturated fat; 10 milligrams cholesterol; 15 grams carbohydrates; 3 grams dietary fiber; 112 milligrams sodium (does not include salt added during preparation); 6 grams protein

Nutritional information per serving (six servings)
177 calories; 15 grams fat; 3 grams saturated fat; 7 milligrams cholesterol; 10 grams carbohydrates; 2 grams dietary fiber; 75 milligrams sodium (does not include salt added during preparation); 4 grams protein

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