Kale Salad with Apples and Hazelnuts

INGREDIENTS

  

For the salad:

  • 1 large bunches of Tuscan Kale

  • ½ tablespoons extra virgin olive oil

  • 1 teaspoons lemon juice

  • 1/4 teaspoon Kosher salt

  • 1 apple

  • 2 teaspoons lemon juice

  • 1/4 cup hazelnuts toasted

  • ½ cup panko breadcrumbs

  • 1 tablespoon butter

  • Freshly shredded Parmesan cheese

For the apple cider vinaigrette:

  • 1 garlic clove

  • 2 tbsp apple cider vinegar

  • 2 tbs cup unfiltered apple cider vinegar

  • 1 teaspoon lemon juice

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 1/3 cup extra virgin olive oil

INSTRUCTIONS

  • Strip the kale off of the stems and discard the stems and rinse and dry the kale leaves.

  • Working with a handful of leaves at a time roll together, then slice into thin ribbons.

  • Add chopped kale to a large mixing bowl. Drizzle with the tablespoon of olive oil, lemon juice and salt and massage well with your hands until all the kale is coated, softened in texture and reduced in size as well as turned a darker green. Set aside to marinate while you prepare the rest of the ingredients.

  • Core and dice the apple into centimeter sized pieces,

  • In a pan, toast the hazelnuts over medium heat until starting to change color then remove from heat. Once cooled, roughly chop.

  • In the same pan used for the hazelnuts,  melt the butter over medium heat, then add in the panko and salt, stir until the panko has turned more golden, season with salt, stir and transfer to a bowl. 

  • Combine all the vinaigrette ingredients in a blender and blend until smooth.

  • To the kale, add in the diced apples, and hazelnuts and toss. Divide amongst serving bowls. Sprinkle with panko and a generous amount of parmesan cheese. 

  • Drizzle with the apple cider vinaigrette and serve.  

Haley Smith