Kale Apple Salad
Brilliant green kale, crispy sweet-tart apples make a wonderful base for this salad. Make their flavors sing by tossing them with a tangy apricot Dijon dressing, salty Pecorino and crunchy, buttery hazelnuts.
Servings: 4 people
Ingredients
For the dressing:
- 2 tablespoons apricot preserves
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper
For the Salad
- 1 bunch Italian Kale sliced crosswise into very thin ribbons (~1/4-inch)
- fine salt
- 1 apple cored and thinly sliced (I used an Opal apple, but any crispy sweet-tart apple will do)
- 1/4 cup toasted hazelnuts coarsely chopped
- 1 ounce Pecorino Romano thinly shaved
Instructions
- To make the vinaigrette: whisk together preserves, mustard and vinegar in a small bowl. Add olive oil in a steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
- For the salad: place kale ribbons into a serving bowl; sprinkle lightly with salt and massage until kale is bright green and tender, about 1 minute. Pour vinaigrette over and toss to evenly coat kale. Serve sprinkled with Pecorino Romano shavings and chopped hazelnuts.
Nutrition
Calories: 276kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 130mg | Potassium: 450mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6820IU | Vitamin C: 84mg | Calcium: 191mg | Iron: 2mg
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