Kale Salad
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Wintery months can still be apt for a nice hearty salad - and kale fits the bill just fine. For a dinner party, this dish is perfect, as it can be prepped and made the night before.
  • 1 bunch kale
  • ½ red onion
  • 1 lemon
  • 1-2 Tbsp. kosher salt
  • 1 apple - gala or fuji work best, but any kind is ok.
  • 1 bulb fennel
  • ¼ cup slivered almonds
  • olive oil
  • fresh ground pepper
  1. Rinse kale thoroughly and remove the tough stems and ribs. Cut kale leaves into thin, ⅛-inch ribbons. Thinly slice red onion (preferably using a mandoline). Toss with kale in a large bowl, and squeeze the juice of an entire lemon. Add a liberal dose of salt. Cover bowl, and set in the refrigerator for at least 3 hours (or more, even leaving it overnight will be fine).
  2. Take the kale out of the fridge and toss with your hands. Squeeze excess liquid from kale and transfer to another bowl. Slice apples and fennel into thin matchsticks (again, using a mandoline works best). Dress salad with extra-virgin olive oil, and some fresh pepper. Taste, and salt again if necessary. Add almonds and toss.
  3. Serve immediately, or cover and chill in fridge until ready to serve.
Recipe by Honest Cooking at https://honestcooking.com/spring-dreams-kale-apple-almond-salad/