Red Kale Salad with Quick-Pickled Apples
 
 
Kale salad gets more excited with quick-pickled apples and parmesan cheese tossed into it.
Yield: 4 servings
Ingredients
For the apples
  • ½ cup rice vinegar
  • 3 tbsp sugar
  • 1 tsp kosher salt
  • 1 tbsp fresh dill, chopped
  • 1 Pink Lady apple
For the dressing
  • 2 tbsp Meyer lemon juice
  • ½ tsp honey
  • ½ tsp kosher salt
  • ¼ cup olive oil
For the salad
  • 1 large bunch red kale, leaves torn from the stems and cut into thin strips
  • freshly ground black pepper
  • 2 oz grated parmesan cheese
Instructions
  1. To make the quick-pickled apple, in a medium bowl, whisk together the vinegar, sugar, salt, and dill. Have the apple and scoop out the core. Thinly slice into half moon-shaped rounds. Toss the apple slices with the vinegar mixture. Let sit while you make the rest of the salad.
  2. To make the dressing, whisk together the lemon juice, honey, salt and olive oil until well combined.
  3. For the salad, toss the kale with a splash of pickling liquid, and the dressing. Drain the apples and add them. Season to taste with salt and pepper.
  4. Toss the salad with about half of the parmesan cheese. Let the salad sit for a few minutes and then serve, topped with more parmesan cheese and pepper.
Notes
Adapted from Modern Mediterranean: Easy, Colorful, Full-Flavored Home Cooking
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/01/smoky-kale-and-potato-cakes-and-red-kale-salad-with-quick-pickled-apples.html