Kale, Yeah! One Kick-Ass Salad
Recipe type: Salad
Cuisine: California
Prep time: 
Total time: 
Serves: 1 - 4 servings
The perfect blend of healthy, sweet, salty, and delicious - this citrus-kissed kale salad can make a HUGE and filling lunch for one, or a great side salad for four. If it ever makes it out of the mixing bowl.
  • 1 bunch dino/lacinato kale
  • 1 carrot, peeled
  • 1 apple, I prefer tart like Fuji or Granny Smith, but any will do
  • ¼ c walnut pieces
  • 1 oz Pecorino Romano (I prefer sheep's milk cheese, but Parmesan will work here)
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons extra virgin olive oil
  • Salt & pepper to taste
  1. Wash your kale. Stack the leaves into a tight pile and julienne (cut into thin ribbons) perpendicular to the stem and down almost to the bottom of the leaves. I like leaving the thinner parts of the stem - it adds a little more crunch!
  2. If you have a mandoline, julienne your carrot and apple. If not, try to cut both into matchstick size by hand, which can be easily achieved by first slicing very thinly (1/4" thickness), laying on flat side and slicing thinly again.
  3. In a food processor, combine walnut pieces and Pecorino and process until a large-crumb consistency is achieved, perhaps 1 minute.
  4. In a small jar, add lemon juice and olive oil, cover, and shake until emulsified, about 15 seconds.
  5. Finally, combine all components in a large salad bowl and toss well to mix crumb and dressing through.
  6. Enjoy!
Recipe by Chef Nicole Poirier at https://nicolepoirier.com/kale-yeah-one-kick-ass-salad/