Nicole Poirier is the owner of NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.
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.