Kale, Apple, Cheddar Salad

Source: NYT Cooking

Ingredients

• 1 bunch or bag of kale
• 1 apple, Fuji or your preferred variety
• 1/2 cup sharp white cheddar cheese
• 2 tablespoons nuts (almonds, pine nuts, pecans, or even pepitas all work)
• 1 lemon, juiced
• 1-2 cloves garlic, minced or grated
• 1/4 cup olive oil, light or extra virgin
• Salt and pepper
• Grated parmesan

Instructions

Slice kale into thin slivers, removing large ribs. Drizzle with olive oil, sprinkle with salt, and use fingers to massage into kale, then set aside. Dice apples and cheddar into 1/4″ cubes. Chop or smash nuts to preferred size (not necessary for pine nuts and pepitas), then toast nuts in a dry pan.

In a small Tupperware container or glass jar, combine lemon juice, garlic, and olive oil. Cover tightly and shake to combine and emulsify dressing. Add salt and pepper to taste and shake again.

Combine kale, apples, cheddar, and nuts in a large salad bowl. Drizzle with vinaigrette and toss to combine. Sprinkle with Parmesan cheese (a couple tablespoons, maybe), plus additional black pepper, to taste.