Kale, apple and walnut salad
Massaged kale with crisp apple, toasted walnuts and a honey and lemon dressing. 25 minutes, no oven, and it keeps in the fridge for packed lunches.
Ingredients
- 1 bunch kale about 200 g leaves after removing the stems (curly kale or cavolo nero)
- 2 crisp apples about 300 g, such as Granny Smith, Braeburn or Pink Lady
- 60 g walnuts
- 1/4 small red onion 30 g, very thinly sliced
- For the dressing: 3 tbsp extra virgin olive oil about 40 g, 2 tbsp lemon juice (30 g), 1 tsp honey (7 g), 1 tsp Dijon mustard
- 1/3 tsp fine salt 2 g
- Black pepper
Instructions
- Strip the kale leaves off the stems: hold the stem in one hand and pull the leaf away with the other. Wash the leaves, dry them well in a salad spinner or a clean towel, and tear them into bite-sized pieces.
- Whisk the olive oil, lemon juice, honey, mustard, salt and some pepper in a large bowl.
- Add the kale and pour about a third of the dressing over it. Massage the leaves with your hands for 2-3 minutes, squeezing and rubbing, until they turn dark green, shrink by about a third and feel soft.
- Toast the walnuts in a dry pan over medium heat for 3-4 minutes, stirring, until they smell toasty. Let them cool and chop roughly.
- Core the apples and slice them thinly, skin on. Add the apples, onion, walnuts and the rest of the dressing to the kale and toss. Taste for salt and lemon and serve.