Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Place the
Pecan Halves (1 cup)
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 (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.
Step 4
In a small, glass measuring cup, combine the juice from
Lemon (1)
,
Extra-Virgin Olive Oil (1/4 cup)
,
Kosher Salt (3/4 tsp)
and
Freshly Ground Black Pepper (1/4 tsp)
. 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 (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.
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 (1 cup)
, toss gently, and serve.
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