This is a delicious, easy-to-prepare salad – great if you’re short of time. Rubbing the kale leaves with salt makes them super soft – so you don’t need to cook them!
Serves 6 people
Method
- Run the kale under cold water in a colander over the sink. Give the colander a shake to get rid of any excess liquid, then pat the kale dry with a clean tea towel. On a chopping board, trim away and discard the bases. Separate out the leaves, then carefully tear the leaves away from the stems that run down the middle of each leaf. Stack 3 leaves on top of each other and roll up to make a tube shape, then carefully slice each roll into thin strips – repeat until you’ve sliced all the leaves. Place into a large mixing bowl and leave to one side.
- Place a box grater on the chopping board and coarsely grate the apples, discarding the stalks.
- Sprinkle a good pinch of salt over the kale, then gently use your fingertips to rub the salt all over the leaves – it’ll take around 2 minutes for the kale to become tender.
- Put the honey, extra virgin olive oil and cider vinegar in a clean jam jar with a tiny pinch of sea salt and black pepper. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed the kale.
- Sprinkle the grated apple over the kale, drizzle over most of the dressing, then gently toss the salad together using your fingers.
- Crumble over the cheese, if using, and finish by sprinkling over the sunflower seeds.
Ingredients
2 bunches of kale (roughly 300g)
2 eating apples
Sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons runny honey
2 teaspoons cider vinegar
40g crumbly white cheese, such as Caerphilly, Wensleydale or White Stilton (optional)
1 tablespoon sunflower seeds
