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