kale salad

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my favorite version involves lacinato kale (aka tuscan or dinosaur or cavolo nero–the darker, less curly one), sliced apples, chopped toasted almonds, and a dressing with lots of lemon juice, grated pecorino, and olive oil.

tips: always cut out the ribs of the kale. it helps to dress in advance (30-60 mins) to let the acid soften the kale, but it’s not necessary. I also like chopping the kale thinly into ribbons, like a slaw, for easier chewing.

here are some variations on that theme:

basic kale salad with pecorino and lemon

version with homemade croutons

version with walnuts and raisins

version with squash and cheddar

version with watermelon, feta, and onions (not kale but could be)

 

 

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