Author Notes
My 19 years old daughter is loves kale and I wanted to teach her healthy recipes that she can make in short time away at collage. This combined most of her favorite ingredients. —Sanaa Abourezk
Ingredients
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1 pound
fresh kale
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1/2 cup
olive oil
-
1
red onion, julienned
-
2
stalk celery
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4
scallions, chopped
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2
Granny Smith Apples
-
1/4 cup
dried cranberries
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1/2 cup
toasted slivered almonds
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1
lemon
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3 tablespoons
mustard
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1/4 cup
Balsamic vinegar
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salt
to taste
Directions
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Cut the thick stem from the kale and rip the leaves into 2 inch-pieces. Sprinkle with pinch of sea salt and couple tablespoons of olive oil. Massage the leaves for 5 minutes.
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Heat half of the olive oil and cook the onions until golden. Remove from the heat and spoon the caramelized onions onto dish lined with paper towel.
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Peel the apples, seed and cut into 1/2 inch cubes.
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Zest the lemon over the kale and add the celery, the scallions, the apple pieces and the cranberries. Toss well.
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Whisk the mustard with the vinegar and the rest of the olive oil. Drizzle the dressing over the kale mixture. Toss well and spoon into serving salad dish.
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Sprinkle with the toasted almonds, top with the caramelized onions and enjoy.
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