You could easily use a crispy apple for this recipe, but Asian pears are so much better!!
4 cups very finely chopped or slivered kale (stemmed and washed)
2 tablespoons coarsely chopped toasted almonds
1 Asian pear, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan
Combine the kale, almonds, apple and Cheddar in a large bowl.
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.