Lacinato Kale Salad

Name: Lacinato Kale Salad
Yield: Serves 4
Ingredients: 3 tablespoons (35 grams) sugar; 1/2 cup (120 milliliters) rice vinegar; 1/2 teaspoon kosher salt; 1/2 teaspoon honey; 2 tablespoons freshly squeezed lemon juice (from 1 large lemon); 2 tablespoons freshly squeezed lemon juice (from 1 large lemon); 1 Macoun apple (or any medium-size crisp, semitart apple); 1 Macoun apple (or any medium-size crisp, semitart apple); 1 tablespoon roughly chopped fresh dill; 1 teaspoon kosher salt; 2 bunches lacinato kale, sometimes called cavolo nero or black kale (about 12 ounces / 340 grams); 1/4 cup (60 milliliters) extra-virgin olive oil; 2 bunches lacinato kale, sometimes called cavolo nero or black kale (about 12 ounces / 340 grams); 2 bunches lacinato kale, sometimes called cavolo nero or black kale (about 12 ounces / 340 grams); 2 ounces (55 grams) aged pecorino Romano cheese; Freshly ground black pepper; 2 ounces (55 grams) aged pecorino Romano cheese

with Quick-Pickled Apple

Preparation info

Serves
4

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

Lacinato kale is one of those foods that looks how it tastes; the deep velvety-green leaves knotted into complicated ridges echo the intensely vegetal, richly mineral taste. Served raw, the tough structure holds up to an acidic dressing without wilting. The quick-pickled apples lend a contrasting bite, both in crunch and flavor. Clean, simple, and satisfying.

Ingredients

Raw
Vegetarian
Gluten-free

Ingredients

Method