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Kale Salad With Apples and Cheddar
![Kale Salad With Apples and Cheddar](https://static01.nyt.com/images/2018/10/30/dining/apple-cheddar-kale-salad/merlin_145792368_0de6b697-1f58-47a9-a046-901c388cec32-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a ¾-pound bunch, stemmed and washed in two rinses of water)
- 2tablespoons coarsely chopped toasted almonds
- 1apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in ¼-inch dice
- 1ounce sharp Cheddar cheese, cut in ¼-inch dice
- 2tablespoons fresh lemon juice
- Salt to taste
- 1very small garlic clove, puréed
- 5tablespoons extra virgin olive oil
- 2tablespoons freshly grated Parmesan
Preparation
- Step 1
Combine the kale, almonds, apple and Cheddar in a large bowl.
- Step 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.
- Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.
Private Notes
Cooking Notes
If you use a sturdier kale, take a pinch of salt and a tablespoon of the oil and massage the kale in the large bowl before adding other ingredients. You're looking to soften the kale before you mix in the other ingredients. It really works.
This is tasty but there's no way it can be made in five minutes. Just cutting up the kale takes longer than
hat. I'd estimate between 20 and 30 minutes.
This is a simple and delicious way to eat kale. I found the cheddar was lost in the salad and have since made it without cheese - it's just a good. Also great with a few pomegranate seeds sprinkled in.
Absolute adore this recipe -- it's my favorite salad, hands down! It's so simple and so delicious! I typically dress the salad before I head to work in the morning, and by lunch the kale is perfectly tender but still fresh. I also substituted Gruyere to add a very subtle funk.
I feel the authors heart is in the right place with this recipe, but the execution is way off. All the ingredients work great together, but not in the given amounts. I changed it to 2 tbsp of olive oil, 3 tbsp (one whole fresh lemon ) of lemon juice, 2 oz of cheddar cheese. Five tablespoons of olive oil is just way too much and leaves your mouth feeling oily, and 1 oz of cheddar leaves people poking around wondering where the rest is.
Massaging the lemon juice in first will cook and soften the kale (and your hands).
This is a DELICIOUS salad. I've made it a dozen times and never get tired of it!
Before I juice the lemon, I zest it onto the kale before juicing it. This adds to the zing of the citrus. Umm!
What a wonderful recipe - I substituted Cheddar cheese for Feta, and added walnuts and Sicilian olives. I also took advice from 'Monica R' and added pomegranate and 'Gabrielle' to up the lemon a bit. I also took advice from 'Me' to first massage kale with salt & oil - Thanks to everyones feedback the result was Delicious!!!
Speed the prep by buying a bag of shredded kale (found mine at Trader Joe's). Definitely a good base for variations. This time I substituted pumpkin seeds for almonds, due to a nut allergy, and next time, I'm going to try blue cheese instead of cheddar and add cranberries or pomegranate seeds, depending on what I have on hand.
This simple recipe can go so many ways! I have used pear & blue cheese for a twist....along with apple & pecans that were roasted with a bit of sea salt and cracked pepper. Simple and easy! Prepare it and go on with the rest of the dinner/lunch prep as the longer it sits the better it tastes!
An alternative version of this includes quinua, and feta along with the apples and kale rather than the cheddar.
Cooked, but the cheddar is a mistake. The freshness of the apples/kale is masked by the cheddar. Leave out the parmesan, too. Lemon juice is nice, but an apple cider vinegar seems more appropriate. Letting the salad sit around for a day adds to its sweetness. I would recommend a visalia onion to the garlic, but... garlic is lovely.
Quick and easy. With chicken on top, this is a go-to for bringing lunch take to work. If you make a batch of dressing beforehand and just leave it in the fridge, it takes about five minutes to chop up a single-serve portion. I dress the salad and by the time I eat it 4 hours later, the kale is nice and flavorful. (I wouldn't do it with any other green!)
Great salad. I wanted to double recipe, but didn't have enough kale, so added spinach and arugula that I had on hand, all cut up as small as the kale was. It really worked. Great salad to make ahead of time if you are going to an event. I put each ingredient already cut up into separate containers and bags and it was easy to assemble once I arrived after a long drive. Definitely adding this to my pot-luck list.
Delicious. Toasted pumpkin seeds made it even better. Loved the Apple/cheddar combo.
Really tasty n really healthy, soaking kale in hot water makes all the difference!!
forgot to add: even a small amount of garlic was heavy. Try this from another kale recipe: make dressing, keeping garlic clove whole to steep. Remove garlic clove before using the dressing
Kale salad is hit and miss for me, but this was great! I "massaged" it first for about 10 minutes, which made it more tender. I didn't have cheddar but added a little extra grated Parmesan. Also, I roasted the almonds on my stovetop for a few minutes. (That brings it up a notch, for sure!) The apples in it were very good. I also added a tablespoon of maple syrup to the dressing to add a touch more sweetness beyond the apples. Yum!
I’ve really enjoyed this recipe with kale I grow in my garden — I’ve used a mix of baby and more mature kale, in several varieties. I’ve been using smoked almonds for a little bit of extra flavor, and the recipe scales up and down nicely.
I’ve made this twice as written. Read thru comments just as going to make for dinner. Oh my. There are enough variations to make it differently every week for a year!
this salad was awesome! substituted roasted pine nuts because I had them. and added a little mustard. Outstanding, I will most certainly make it again
A delicious & easy winner! Fave suggestions so far… Cut oil, increase lemon juice Sub pecans, walnuts, sunflower seeds or pepitas for almonds Sub Gouda or feta for cheddar Sub garlic powder for fresh garlic Sub apple cider for lemon juice (And of course massage that dressed kale or dress it in the morning to enjoy at lunch)
I don’t think it needs the garlic in my opinion for a cleaner taste.
Thought this recipe was delicious and definitely worth making again. As mentioned below, massaging kale with oil makes a noticeable improvement to the texture, and we are glad we used a smaller garlic clove as directed (could see garlic overwhelming the dish if a larger portion was used.) If looking to make a more substantial meal, we added grilled, marinated chicken, and it made for a great dinner.
Yup, you really need to massage that kale with something— I opted for the lemon juice suggestion— to soften it up. Used chopped walnuts, bc that is what I had, and increased lemon juice per another suggestion. Thanks for sharing these thoughts.
Easy and tasty
Awesome recipe. I used Extra Sharp Cabot Cheese. Didn’t massage the kale. Just let it sit in the dressing for a bit. I’m definitely making again. THANK YOU NYT!
Works amazing subbing Arugula for Kale
Excellent use of my fresh grown kale. Served with brown rice and oysters wrapped in bacon.
I enjoyed the salad overall. The cheddar seems unneeded to me. Lots of possibilities for variations though.
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