So, I made this amazingly delicious salad yesterday and got quite a bit of feedback from different sources requesting more information. It’s SO EASY, and sooooo tasty, I’d be a selfish Sally not to share! Make it both vegan and Paleo simply by omitting the cheese.
Kale, Yeah! One Kick-Ass Salad
Prep time
Total time
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.
Author: Nicole Poirier
Recipe type: Salad
Cuisine: California
Serves: 1 – 4 servings
Ingredients
- 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
Instructions
- 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!
- 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.
- In a food processor, combine walnut pieces and Pecorino and process until a large-crumb consistency is achieved, perhaps 1 minute.
- In a small jar, add lemon juice and olive oil, cover, and shake until emulsified, about 15 seconds.
- Finally, combine all components in a large salad bowl and toss well to mix crumb and dressing through.
- Enjoy!
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