Ingredients

• 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
• 2 TBS coarsely chopped toasted almonds
• 1 honey crisp apple, cut in 1/4-inch dice
• 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
• 2 TBS fresh lemon juice
• 1 garlic clove, pureed
• 5 TBS extra virgin olive oil
• 2 TBS freshly grated Parmesan
• salt to taste

Procedure

1. Combine the kale, almonds, apple and Cheddar 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 over the top, and serve.

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