Tuscan Kale Salad
This hearty salad combines the crunch of apple, toasted nuts and the bite of Grana Padano cheese along with the sweet/tart lemon vinaigrette. Red Pears would do nicely in this salad as well.
Tossing the kale with the vinaigrette before adding the rest of the ingredients and allowing it to "marinate" 5 to 10 minutes tenderizes the kale. Remember to clean and rinse the kale well repeatedly to release any grit left on the leaves.
- 1 large bunch Tuscan kale, cleaned well and chopped.
- 1 large Honeycrisp or other apple of your choice sliced into matchsticks or slices
- 1/2 cup Grana Padano cheese, cut in shards (more or less to taste)
- 1/3 cup toasted hazelnuts (chopped) or pine nuts
In a bowl combine kale and vinaigrette and allow to marinate for 5 to 10 minutes, tossing several times. Add apple and toss lightly again to coat. Add cheese, nuts and serve. Serves 4.
Lemon Vinaigrette
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 1/2 tablespoon apricot preserves or honey (more or less to taste)
- Sea Salt and cracked black pepper to taste
Combine all ingredients and mix well.
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