Sometimes you need some roughage. You all know that a salad shouldn’t be dressed until right before serving, but kale is a hearty, thick green that can be dressed in advance, tossed into a large airtight container or ziplock bag, tucked into a tote bag and brought to a picnic or potluck. The apples in this salad add a nice sweetness and the almonds bring the crunch. 
I love this salad any time of year but it’s good for the fall and winter. The trick with this salad is to use your hands to massage the olive oil into the leaves of kale. Make sure to wash your hands first of course. A good trick to removing kale leaves from their stems is to hold the bottom of the stem firmly in one hand and wrap the fingers of your other hand around the stem closest to the leaves, dragging that hand all the way down which will automatically pull the leaves off the stems perfectly. Tossing the apples in lemon juice keeps the apples from turning brown. Sliced almonds have a nice thin, smooth texture which is a nice contrast to kale’s bumps and curls.
RECIPE
Makes 4 servings
1 large gala apple, halved, cored and sliced thin into half moons
Fresh lemon juice
1 bunch kale, stems removed and discarded
2 teaspoons olive oil
Coarse salt, to taste
1/4 to 1/3 cup sliced almonds
1 large gala apple, halved, cored and sliced thin into half moons
Fresh lemon juice
1 bunch kale, stems removed and discarded
2 teaspoons olive oil
Coarse salt, to taste
1/4 to 1/3 cup sliced almonds
1. In a small bowl, toss the apples with just enough lemon juice to coat them well, but not enough to pool at the bottom too much.
2. Rip the kale into bite sized pieces and put it all into a very large mixing bowl.
3. Massage the olive oil and coarse salt into the kale leaves until it’s all got a nice sheen to it.
4. Toss the apples and almonds into the bowl with the kale and toss lightly to combine.
5. Serve immediately or save in the fridge and serve within an hour or two.
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