KALE AND APPLE SALAD

WITH TOASTED NUTS

¼ cup sliced almonds

4 cups very finely chopped curly kale

1 sweet or tart apple, cored and cut into chunks

½ cup shredded cheddar or Parmesan, finely chopped

2 tbsp. fresh lemon juice

1 garlic clove, finely chopped

5 tbsp. extra virgin olive oil

Salt and freshly ground pepper to taste

Toast almonds in a saute pan over medium heat until fragrant and lightly browned.

Toss the kale, almonds, apple chunks and cheese in a large bowl. Season with salt and pepper and toss again.

Whisk together the lemon juice, garlic and olive oil. Season to taste with salt and pepper, and add more lemon juice or oil as you prefer. Add to the salad and toss well to combine flavors.

Serves 2 as a main dish and 4 as a side.

— Gretchen McKay

Pittsburgh Post-Gazette