Kale and Apple Slaw

Preheat the oven to 350 degrees F (180 degrees C).

Place the Pecan Halves (150 g) on a sheet pan and roast for 10 minutes. Allow to cool, then roughly chop the pecans and set aside.

Wash the Curly Kale (340 g) and pat it dry with a paper towel. Lay the leaves flat on a cutting board and cut down both sides of the center rib, discarding the rib. Using a sharp knife, cut the leaves crosswise into thin strips, as you would for coleslaw.

In a small, glass measuring cup, combine the juice from Lemon (1), Extra-Virgin Olive Oil (4 Tbsp), Kosher Salt (1/2 tsp) andFreshly Ground Black Pepper (1/4 tsp). Whisk until smooth.

Pour the dressing over the kale, and using tongs or two serving spoons, toss the kale for a full 30 seconds. Set aside to let the kale marinate for at least 20 minutes, or up to several hours in the fridge, covered, before serving.

Place the Red Onions (120 g) in a mesh strainer or colander and rinse under warm tap water for 30 seconds to remove some of their “bite.” Drain and set aside.

When ready to serve, add the pecans, onions, and Fuji Apple (1) to the kale and toss well to combine. Add the Shaved Parmesan Cheese (115 g), toss gently, and serve.