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Ingredients
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2 bunches
purple kale
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2
gala apples
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1/4 cup
toasted pecans
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1/4 cup
olive oil
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2
lemons
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1
lemon for lemon zest
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1.5 tablespoons
apple cider vinegar
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1/2 tablespoon
maple syrup
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1 teaspoon
freshly-ground black pepper
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1 pinch
salt
Directions
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Mix the apple cider vinegar, maple syrup, pepper and olive oil.
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Using a grater, zest the lemon into the bowl.
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De-stem the kale leaves and tear into small pieces over the bowl. Massage kale for 5 minutes. (Yes, literally.)
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Add the olive oil.
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Cut the apple into quarters and then thinly slice the quarters and add into the bowl.
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Add in toasted pecans, salting to taste.
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