2buncheskalestems removed and leaves chopped into bite-sized pieces (see Notes)
3smallapplescored and thinly sliced (see Notes)
4Tablespoonscraisins
4Tablespoonssliced almonds
4Tablespoonscrumbled feta
2Tablespoonsfresh chopped chives
Instructions
For the Dressing
Add all ingredients to a small bowl or glass jar, and whisk or shake together to combine. Refrigerate until using.
For the Salad
Add the chopped kale to a large salad bowl, and arrange the apple, craisins, almonds, feta, and chives on top.
You can toss the salad with the dressing and then serve, or serve the salad composed with the dressing on the side so people can add it to taste to their individual salads.
Notes
To chop the kale, hold 1 leaf by the stem with one hand. Starting with the stem end, move your other hand down the length of the kale leaf, separating the leafy part from the stem. For this recipe, chop the leafy part and discard the stems.
If desired, once the kale is chopped, toss it with 1/2 tablespoon extra-virgin olive oil and 1/8 teaspoon salt. Use your fingertips to massage the salt and oil into the kale leaves, and let it sit for 10 minutes before proceeding with the recipe.
You can use 1 large apple or 2 medium apples instead of 3 small-ish apples. Use any kind of apple that you enjoy eating out of hand. Honeycrisp or Fuji are both good choices.
You can easily play with the flavor profile of this dressing. Add up to 1 teaspoon of minced fresh herbs, such as thyme, rosemary, oregano, tarragon, etc. Or add 1 clove of crushed garlic. And feel free to adjust the honey to suit your sweetness level.
The fresh lemon dressing will keep well in a glass jar in the fridge for up to 1 week. Before using, let it sit at room temperature for 10 minutes and then shake well.