This salad is adapted from a salad my friend McKenzie makes. It’s yummy. Massaging salt into the kale gives it a slightly wilted texture and increases the mixing of the flavors. I made this salad with pears and gorgonzola and it’s just as good.
Makes one serving
3-4 large leaves of dinosaur (Lacinato) kale
~¼ teaspoon salt
Apple cider vinegar, see recipe below
½ large Fuji apple, chopped
¼ cup walnuts pieces
1 tablespoon goat cheese, crumbled
Apple Cider Vinegar Dressing
2 teaspoon extra virgin olive oil
1 tablespoon apple cider vinegar
Pepper to taste
Whisk ingredients together
Wash kale and pat leaves dry. Strip center vein out of each leaf, then rip or cut into smaller pieces. Place kale into a medium sized bowl. Sprinkle salt over kale and massage the salt into the leaves for a few minutes with your fingers. Add apple pieces and drizzle dressing over salad. Toss together. Sprinkle walnuts and goat cheese on top.
Copyright 2010, Elise Campbell, Original recipe