Kale Salad with Apple and Cheddar
This is a delicious salad that can be made with bunched kale or baby kale, great any time of the year. Experiment with different toppings and adapt this recipe as you see fit! Kale is loaded with nutrients and is very healthy raw and cooked.
- 1 bunch kale, stems removed or 1 bag baby kale
- 1/2 a crisp apple, shredded (I like Gala)
- 1/2 cup shredded cheddar cheese
- toasted almonds or walnuts (optional and delicious)
- apple cider vinaigrette
- 3 tbs extra virgin olive oil
- 3 tbs lemon juice
- 1 tbs apple cider vinegar
- 1 tbs pure, local honey
- small pinch of salt
For vinaigrette, combine ingredients and whisk until blended. If using bunched kale, chop the de-stemmed leaves roughly, if not skip that step. Add the vinaigrette then massage the kale leaves with your finger tips until they soften and become less coarse. If using mature kale, this salad is best rested overnight so the vinaigrette can soften and penetrate the leaves. With baby kale, rest for at least an hour but not necessarily overnight. Before serving, toss with shredded apple and cheese, then top with toasted nuts.
That's all for this week. There's plenty more to share, so if you're curious about what else is new or have any questions for your farmer, come chat with us in Saratoga or Glens Falls this weekend! Hope to see you soon.