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For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
Ingredients
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4cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water) 2tablespoons coarsely chopped toasted almonds 1apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice 1ounce sharp Cheddar cheese, cut in 1/4-inch dice 2tablespoons fresh lemon juice Salt to taste 1very small garlic clove, puréed 5tablespoons extra virgin olive oil 2tablespoons freshly grated Parmesan
Directions
Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Notes
Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.
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