APL Kale Salad

Time 20 minutes
Yields Serves 6 to 8
APL Kale Salad
(Mariah Tauger / Los Angeles Times)

Strip the kale leaves off the stems; discard the stems. Wash and dry the leaves well, then cut into very thin slices. You should have about 8 cups.


Transfer the kale to a large bowl. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper, then mix and massage the leaves gently with your hands until they start to soften a little. Add the radish, apple, cheese, vinaigrette and olive oil and toss until evenly mixed. Season to taste with salt and pepper.


Top with the peanuts and more Parmesan and serve immediately.

Lemon Vinaigrette


Combine the garlic, mustard, sugar, honey and salt in a blender. Finely grate the zest of 1 lemon into the blender, then squeeze ⅓ cup juice from the lemon and add to the blender. Use the other lemon for juice if needed.


Purée on high speed until smooth. Turn the speed to medium-high. With the machine running, add the oil in a steady stream and blend until emulsified. Season to taste with salt.

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