Kale Salad With Apples, Cheddar And Toasted Almonds Or Pine Nuts (Nytimes)

• 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
• 2 tablespoons coarsely chopped toasted almonds
• 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
• 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
• 2 tablespoons fresh lemon juice
• Salt to taste
• 1 very small garlic clove, pureed
• 5 tablespoons extra virgin olive oil
• 2 tablespoons freshly grated Parmesan

1. 1. Combine the kale, almonds, apple and Cheddar in a large bowl.
2. 2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

curly kale, almonds, apple, cheddar cheese, lemon juice, salt, garlic, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/kale-salad-with-apples-cheddar-and-toasted-almonds-or-pine-nuts-nytimes-50128471 (may not work)