Kale Salad With Apples and Cheddar

By Martha Rose Shulman

Updated September 9, 2015

  • Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
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Total Time
5 minutes
Rating
5(5,894)
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.

Featured in: Salads With Crunch, Sweetness and Zest

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Ingredients

Yield:4 to 6 servings

  • 4 cups 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)

  • 2 tablespoons coarsely chopped toasted almonds

  • 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in ¼-inch dice

  • 1 ounce sharp Cheddar cheese, cut in ¼-inch dice

  • 2 tablespoons fresh lemon juice

  • Salt to taste

  • 1 very small garlic clove, puréed

  • 5 tablespoons extra virgin olive oil

  • 2 tablespoons freshly grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 7 milligrams cholesterol; 172 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 2 grams fiber; 166 milligrams sodium; 3 grams protein; 4 grams sugar

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
5,894 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.

Margie

For someone who historically doesn’t like kale, this was fantastic! Made it with baby kale and over a few days ate every bit of it. Has made me rethink kale.

Me

So good

Mytgood

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

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