Preheat the oven to 350 degrees F (175 degrees C).
Pecan Halves (1 cup)
on a sheet pan and roast for 10 minutes. Allow to cool, then roughly chop the pecans and set aside.
Curly Kale (4 3/4 cups)
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
Lemon Juice (2 Tbsp)
Extra-Virgin Olive Oil (1/4 cup)
Kosher Salt (3/4 tsp)
Freshly 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.
Red Onions (3/4 cup)
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 (1 cup)
, toss gently, and serve.