Description
This hearty kale salad, with apples and almonds, is perfect for winter months. It’s easy to prepare and can be made ahead, making it ideal for dinner parties.
Ingredients
Units
Scale
- 1 bunch kale
- 1/2 red onion
- 1 lemon
- 1-2 Tbsp kosher salt
- 1 apple (Gala or Fuji work best, but any kind is ok)
- 1 bulb fennel
- 1/4 cup slivered almonds
- Olive oil
- Fresh ground pepper
Instructions
- Rinse the kale thoroughly and remove the tough stems and ribs. Cut the kale leaves into thin, 1/8-inch ribbons.
- Thinly slice the red onion, preferably using a mandoline for uniform slices.
- In a large bowl, combine the kale and red onion. Squeeze the juice of the lemon over the mixture and add 1-2 tablespoons of kosher salt. Toss to coat the kale and onion thoroughly.
- Allow the kale to marinate in the lemon juice and salt for at least 3 hours, or overnight for best results. This will soften the kale and infuse it with a citrusy flavor.
- Thinly slice the apple and fennel bulb, and add them to the marinated kale mixture.
- Toast the slivered almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Add them to the salad.
- Drizzle olive oil over the salad and season with fresh ground pepper to taste. Toss everything together until well combined.
- Serve immediately, or refrigerate until ready to serve.
Notes
Allowing the kale to marinate in lemon juice for several hours softens it and enhances its flavor. This salad can be prepared the night before, making it convenient for entertaining. Use a mandoline for evenly sliced onions. Toasting the almonds adds a nutty depth to the salad.
- Prep Time: 4 hours
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8
- Sodium: 600
- Fat: 8
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
- Cholesterol: 0