This salad is super balanced with sweet and tangy pickled apples, toasty almonds, and creamy fontina. The kale is hearty enough to hold up to all the toppings your heart desires, but still tender when massaged gently.
Ingredients
1 bunch curly kale, stemmed and chopped
1/4 cup pickled apples
2 Tbsp marcona almonds, toasted and roughly chopped
2 carrots, scrubbed and thinly shaved
1/4 cup fontina cheese crumbles
White balsamic vinaigrette, to taste (recipe below)
Basil microgreens or basil
Olive Oil
salt and pepper
Method
Make the pickled apples (recipe here). Alternatively, use fresh apples.
Make the white balsamic vinaigrette (recipe here).
Massage the curly kale with a drizzle of olive oil and a pinch of salt until tender.
Combine massaged kale and shaved carrot and toss in a tablespoon or two of the vinaigrette. Taste a leaf of kale and adjust dressing and seasoning as desired.
Top the kale and carrot mixture with fontina, pickled apples, and marcona almonds.
Finish with basil microgreens or torn basil and a freshly cracked black pepper.