My favorite recipes are those that only require a few ingredients, but deliver an impactful amount of flavor and texture. This salad is mixed with raw kale, toasted breadcrumbs, crunchy pecans, sweet apples, and a lemon-garlic dressing. Topped with good olive oil and cheese, this salad will easily become your new favorite lunch recipe. To make a heartier versions for dinner, add chicken, tuna, roasted vegetables or some whole grains like farro, quinoa or barley.
Tuscan Kale Salad with Apples & Pecans
Author:
Serves: 4
Ingredients
- 1 bunch of lacinato kale
- 2 slices of whole grain bread
- 1 garlic clove
- ¼ teaspoon kosher salt, plus additional for topping
- ¼ cup grated pecorino or parmesan cheese, plus additional for topping
- 3 tablespoons extra-virgin olive oil, plus additional for topping
- 1 freshly squeezed lemon
- ½ cup pecans, toasted and chopped
- 1 Fuji or Gala apple, cored and chopped
- fresh pepper to taste
- Additional toppings:
- pinch of red pepper flakes
- ¼ cup dried cherries
Instructions
- Remove the bottom kale stems and discard. Slice the kale into ribbons and place in a large bowl. Set aside.
- Toast your bread either in the oven or in a toasted oven until golden brown on both sides. Tear into chunks and pulse in food processor to create coarse bread crumbs. I prefer to pulse only a few times, leaving some of the bread chunks larger. Remove and set aside.
- Toast pecans in the oven or on a skillet for 4-6 minutes. Roughly chop and set aside.
- Using your food processor, blend garlic, ¼ teaspoon kosher salt, ¼ cup cheese, 3 tablespoons oil, lemon juice, and black pepper. Pour the dressing over the kale salad and toss.
- Core your apple and chop. Add apple chunks and chopped pecans into the salad. Top with bread crumbs and additional cheese. Season with salt, black pepper and a drizzle of extra-virgin olive oil.
