For a kale salad to be successful, use very tender kale from Green Goblin and cut it into very thin filaments or chop it very finely (or both). This turned out just divine!
4 cups very finely chopped or slivered curly kale or tender flat kale (about 170 grms on the stem, stemmed and washed in two rinses of water)
2 Tbsp coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweettart one, like a Gala, cored and cut in 1/4inch dice
30 g sharp Cheddar cheese, cut in 1/4 inch dice
2 Tbsp fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 Tbsp extra virgin olive oil
2 Tbsp freshly grated Parmesan
1. Combine the kale, almonds, apple and Cheddar in a large bowl.
2. Whisk together the lemon juice, salt, garlic and olive oil. Add to
the salad, and toss well. Sprinkle the Parmesan over the top,
Advance preparation: This salad benefits from tossing with
the dressing about 15 minutes before you serve it. The kale will
soften in the dressing.