I’ve enjoyed this sublime salad at Oak and made it for my step-mom, a lifelong vegetarian. She liked it so much that she wanted the recipe. I you are like me and prefer to make a salad that feeds six people for around $12 rather than paying the same amount for a tiny version that barely feeds one, you’ll love this.
Kale, Honey Crisp Apple, Candied Almond and Parmesan Salad (Inspired by Oak in Boulder)One large or two small bundles of curly kale Juice of one lemon 2T olive oil 1/2 tsp kosher or sea salt 1/2 cup of candied almonds* 2-3 ounces high quality parmesan (the harder, the better) 1 honey crisp apple balsamic vinegar pepper
Wash and dry the kale. Remove the ribs and stems. Chop or tear into workable pieces. Working in batches, pulse in a food processor until the pieces are about 1/2 to 1/4 inch big, or you can slice the leaves into very thin ribbons with a knife.
Place in large bowl and add olive oil, sea salt and lemon juice. Massage/work the kale with your fingers for 2-5 minutes, softening the kale and reducing the bulk.
Wipe out the food processor bowl and pulse the parmesan until it is in course crumbles, almost like bread crumbs. This will not work with crappy Kraft parmesan or any kind of cheese that is pre-shredded or grated. Sorry. Add cheese to kale.
Wipe out the food processor bowl and pulse the candied almonds until they are coarsely chopped. Add to kale.
Thinly slice and chop the apple and toss it with the kale mixture.Adjust seasoning with salt and pepper, adding balsamic vinegar if you prefer more acid.
*You can make your own candied almonds by heating a dry skillet, add the almonds and sprinkle sugar over the almonds as you toss and stir. The key is to never let the almonds sit. Once you have added about 1/4 cup of sugar (salt/cumin/cayenne is optional) and it has melted completely, remove from heat and let cool. Break apart when cool enough to handle.
Featured image courtesy of www.skinnylimits.com