Kale and Apple Slaw

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Pecan Halves

340 g

Curly Kale

1

Lemon , juiced

2 Tbsp juice per 6 servings

60 mL

Extra-Virgin Olive Oil

5 g

Kosher Salt

as needed

Freshly Ground Black Pepper

120 g

Red Onions , thinly sliced

1

Fuji Apple

cut into matchsticks

115 g

Shaved Parmesan Cheese

Cooking Instructions

HIDE IMAGES

Step 1

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

Step 2

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.

Step 3

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.

Step 4

In a small, glass measuring cup, combine the juice from Lemon (1) , Extra-Virgin Olive Oil (60 mL) , Kosher Salt (5 g) and Freshly Ground Black Pepper (as needed) . Whisk until smooth.

Step 5

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.

Step 6

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.

Step 7

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.