Zesty Kale Salad

If you've managed to keep the voracious Warriston pigeons off your crops you might have some kale left on your plot. It's a great winter staple and a 'superfood' to boot.

It may not feel like salad season but this quick, easy and healthy dish goes well with baked potatoes and works surprisingly well alongside many comforting hot winter dishes. Serves 4-6.
 
Ingredients:

  • 4 cups very finely chopped kale (stemmed and well washed)
  • 2 tbspns coarsely chopped toasted almonds
  • 1 tasty apple diced (e.g. Braeburn, Discovery, James Grieve)
  • 1 ounce sharp cheddar cheese diced (5mm cubes)
  • 2 tbspns freshly grated parmesan
 
For dressing:

  • 2 tbspns fresh lemon juice
  • 5 tbspns extra virgin olive oil
  • small garlic clove puréed
  • salt to taste
 
Method:

  1. Combine the prepared fine slivers of kale, chopped almonds, diced apple and cheese in a large bowl.
  2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad and toss well. Sprinkle the parmesan on top just before serving.

Tip:

Advance preparation: toss the salad in the dressing about 15 minutes before serving - the kale will soften in the dressing.
Kale salad – quick, tasty and good for you.
The variety used here is Cavolo Nero
Photo: NM