• 5 or 6 large kale leaves, washed (4 cups chopped)

• 3 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1/4 teaspoon salt

• 1/2 apple, cored and chopped

• 1/4 cup coarsely chopped toasted almonds or walnuts

• 1/4 cup shredded cheddar cheese

For Dressing:

• 4 garlic cloves, peeled and minced or put through a garlic press

• 2-3 anchovy fillets, drained and rinsed

• 1/2 tsp Dijon mustard

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/2 cup olive oil

1. Strip the ruffly leave off the kale stems by grasping the bottom of each stem and pull your hand up along it forcefully. The leaves will come off and leave behind the tough stems, which you can throw away.

2. Stack and bunch the leaves together on the cutting board and use the knife to cut across the stack so that you end up with skinny slivers of kale.

3. Put the kale in the bowl with the rest of the ingredients and toss (‘toss’ means to mix together lightly) using tongs or salad servers. Taste the salad and add a pinch more salt or a squeeze of lemon if you think it needs it.

4. Serve right away.

Dressing:

1. Put the garlic, anchovies, mustard, lemon juice, salt and pepper in a blender or food processor fitted with a steel blade and put the top on tightly. Turn the machine on and process until it looks thoroughly combined (you may need to stop the machine and use a rubber scraper to push everything down from the sides).

2. While the machine is running, gradually add the olive oil through the feed tube (or, if you’re using a blender, through the hole in the lid) and process until it looks creamy.

3. Pour into the container, cover, and refrigerate up to two weeks.

• Tear kale

• Squeeze lemons

• Add ingredients

• Peel garlic

• Squeeze lemon

• Measure ingredients

• Chop apples and nuts

• Toss salad

• Measure ingredients

• Turn on food processor

• Scrape food processor