Kale Salad With Apples and Cheddar

By Martha Rose Shulman

Kale Salad With Apples and Cheddar
Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Total Time
5 minutes
Rating
5(5,801)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 4cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a ¾-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 ¼-inch dice
  • 1ounce sharp Cheddar cheese, cut in ¼-inch dice
  • 2tablespoons fresh lemon juice
  • Salt to taste
  • 1very small garlic clove, puréed
  • 5tablespoons extra virgin olive oil
  • 2tablespoons freshly grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

172 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 166 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the kale, almonds, apple and Cheddar in a large bowl.

  2. Step 2

    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.

Tip
  • 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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Ratings

5 out of 5
5,801 user ratings
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Comments

Me

If you use a sturdier kale, take a pinch of salt and a tablespoon of the oil and massage the kale in the large bowl before adding other ingredients. You're looking to soften the kale before you mix in the other ingredients. It really works.

Anne Thompson

This is tasty but there's no way it can be made in five minutes. Just cutting up the kale takes longer than
hat. I'd estimate between 20 and 30 minutes.

Frankie R

I feel the authors heart is in the right place with this recipe, but the execution is way off. All the ingredients work great together, but not in the given amounts. I changed it to 2 tbsp of olive oil, 3 tbsp (one whole fresh lemon ) of lemon juice, 2 oz of cheddar cheese. Five tablespoons of olive oil is just way too much and leaves your mouth feeling oily, and 1 oz of cheddar leaves people poking around wondering where the rest is.

Mytgood

Used curly kale from my garden and added dried cranberries, cooked wild rice and cubed chicken for a complete meal.

Kiki

To soften the kale from my garden, I baked the dressed salad for 1 minute. I let it cool in the fridge and then added the apples, cheese and nuts. The leaves were tender to perfection - what a game changer!!

Bridget

Has anyone tried this with the bagged kale from target? I’ll be in a hurry when I make it for Easter, so just checking to see if this would be OK.

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