Kale Salad

Elena Duggan

Ingredients:

  • 2 bunches Tuscan Kale/ Cavolo Nero, stems removed, roughly shredded
  • 1 Lemon, juice and zest – additional for dressing if desired
  • 1 Pomegranate, jewels only
  • 4-5 Radishes, finely shaved/ sliced
  • 150g Slivered almonds, raw or lightly toasted as you please
  • 150g-200g Cheddar cheese, aged or your favourite, 1cm cubes
  • 50-75g best EVOO
  • Pepper to taste
  • Salt to taste

Method:

  1. In a large bowl, massage and scrunch the kale in the lemon juice until the colour becomes vibrant and the texture is softened.
  2. Add the apples and ensure lemon juice has come into contact with the apple to prevent oxidation.
  3. Add almonds, cheese, radishes, and pomegranate and toss through.
  4. Right before serving, dress with oil and season to taste.

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