Kale, Yeah! One Kick-Ass Salad

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.

Serving Size: 1-4 servings

Prep Time Cook Time Total Time
10 mins 0 mins 10 mins
 INGREDIENTS
DIRECTIONS
  • 1 bunch dino/lacinato kale
  • 1 carrot, peeled
  • 1 apple, I prefer tart like Fuji or Granny Smith, but any will do
  • ¼ c walnut pieces
  • 1 oz Pecorino Romano (I prefer sheep’s milk cheese, but Parmesan will work here)
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons extra virgin olive oil
  • Salt & pepper to taste
  1. 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!
  2. 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.
  3. In a food processor, combine walnut pieces and Pecorino and process until a large-crumb consistency is achieved, perhaps 1 minute.
  4. In a small jar, add lemon juice and olive oil, cover, and shake until emulsified, about 15 seconds.
  5. Finally, combine all components in a large salad bowl and toss well to mix crumb and dressing through.
  6. Enjoy!

Link to the original recipe here.

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