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Tuesday, October 21, 2014

Kale Salad with Honeycrisp Apples and Parmesan


Apple and Parmesan Fall SaladApple and Parmesan Fall Salad

I could eat this salad every day for lunch AND dinner. I love the lemon and mustard dressing, the salty grated Parmesan cheese, and the crisp sweet apples. 

I found the recipe in Bon Appetit Magazine, and after a few tweaks, it is exactly where I want it to be. Simple enough for everyday, yet elegant and refined for company, this salad is perfect for every occasion this fall. 

Enjoy!

Kale Salad with Honeycrisp Apples and Parmesan

Adapted from Bon Appetit Magazine
Serves two

5 stalks green kale, removed from stem and chopped
1 tablespoons honey
1/2 shallot, chopped
Juice from 1 lemon
1 tablespoon dijon mustard
Salt
Pepper
1/6 cup olive oil
1 honeycrisp apple, thinly sliced
1/6 cup parmesan cheese, grated

Place kale in your salad bowl. Sprinkle salt on top of the kale. Massage for ~5 minutes.

In a bowl, whisk together the honey, shallot, lemon juice, dijon mustard, and salt and pepper. Slowly whisk in the olive oil.

Toss the salad gently with the salad dressing. Add the apple and cheese to the salad, and toss again. 

Enjoy!

Apple and Parmesan Fall SaladApple and Parmesan Fall Salad



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