Recipe: Massaged Kale Salad with Apples and Pomegranate

INGREDIENTS:

1 bunch of cavolo nero kale

1 apple, cut into matchstick pieces

1/2 pomegranate de-seeded

1/2 cup hazelnuts, toasted and shelled

1/4 cup of shredded pecorino cheese

Salt to taste

DRESSING:

1/3 cup Frog Hollow Farm Extra Virgin Olive Oil

3 tbsp of champagne vinegar

1/4 tsp of salt

1 shallot, minced

METHOD:

For the 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.

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 beauti-

ful 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.