Kale Salad with Parmesan, Apples & Toasted Walnuts

What you’ll need:

• 1 bunch Kale

• Parmesan

• 1 Apple

• 1 cup Walnuts

• 1 Lemon

• Olive Oil

• Salt

• Butter

• Sugar

Romove stems from kale with your fingers or a knife. Cut into small pieces and wash well in colainder. Dry in salad spinner or with a towel. Add kale to a large bowl. Pour or squeeze the juice from one whole lemon over the kale and salt generously. Gently massage the kale to incorperate the lemon into the leaves. Drizzle with olive oil and massage again. Let rest for one hour.

In a saucepan add 1 tbsp of olive oil, and 1 tbsp of butter. Turn to medium heat and let butter melt and mix with oil. Add walnuts and turn heat to low. Sprinkle with salt and sugar. Let the walnuts toast for 10 minutes total or until they turn a darker brown. Let cool on a plate.

Taste the kale and add olive oil and salt accordingly. Top with parmesan, sliced apples and walnuts. This salad is very resilient and can be prepared many hours ahead of time. Just make sure to add the cheese and apples right before serving.

Buon Appetito!