Kale Salad with Apple, Hazelnuts & Bacon Recipe
Ingredients
- 1 bunch of kale stem removed & chopped
- 1/2 green apple julienned
- 1 medium carrot peeled and thinly chopped
- 1/3 cup toasted hazelnuts roughly chopped
- 2-3 or heaping 1/3 cup stripes of cooked bacon, crumbled
- 2-4 ounces of Pecorino Romano sheep cheese, grated or crumbled
Dressing
- 1 shallot, minced
- 2 tablespoons white wine vinegar or red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 cup extra virgin olive oil
Instructions
- Prepare dressing – In a medium sized bowl, whisk together together shallot, vinegar, mustard, and salt + pepper. Continue to whisk while you add olive oil. Set aside.
- In a large salad bowl, massage the kale with 2-3 tablespoons of dressing.
- Add apple, carrots, hazelnuts, bacon and top with grated pecorino cheese. Toss with a little salad dressing at a time – you won’t need the entire amount. Taste & add more if needed.
- Top with a little more cheese and freshly ground pepper.