Recipe: Massaged Kale Salad with Matchstick Apples, Pomegranate, & Toasted Hazelnuts

Thanks to Chef Anna for preparing this delicious salad at yesterdays' Fall Harvest Festival. Here's the recipe for those who missed it! 

Kale Salad with Apple_small

INGREDIENTS:

1 bunch of cavolo nero kale

1 apple, cut into matchstick pieces

1/2 pomegranate de-seeded

½ cup hazelnuts, toasted and shelled

¼ cup of shredded pecorino cheese

Salt to taste

Dressing

1/3 cup Frog Hollow Farm Extra Virgin Olive Oil

3 tbsp of champagne vinegar

¼ tsp of salt

1 shallot, minced

PREPARATION

 Dressing

place minced shallots in a small mixing bowl. Add a pinch of salt and Sherry vinegar, and let sit for about 5 minutes. Whisk in olive oil.

Salad:

De-stem kale, stack leaves and roll them up like a burrito. Using a chef’s knife, cut kale in to tiny ribbons. Place kale in to the mixing bowl, season with salt and massage kale with hands – this will make the kale tender and a beautiful shade of green. Toss the kale with matchstick apples, pomegranates, toasted hazelnuts and dressing. Taste the salad and make adjustments as needed. Serve on a pretty plate or in a salad bowl, and garnish with pecorino cheese.