Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten

Top with Lemon Vinaigrette Dressing

1 lb Tuscan kale (also called Dinosaur or Lacinato kale)
2 large Honey Crisp apples, unpeeled, cored and julienned
Lemon Vinaigrette

Remove stems and center rib from kale leaves and discard. Stack the leaves on top of one another and cut them crosswise into very thin slices. (Kale should look like thinly shredded cabbage.)

Julienne the apples, using a Benriner (Japanese mandolin) with a coarse blade. You can also do it by hand or use the large holes on a hand held shredder. Put the apple matchsticks immediately into half of the lemon vinaigrette, which will keep the apple from turning brown.

In a large bowl toss the kale and apple with dressing to coat the salad well. Season with salt and pepper to taste. Keep the salad covered and chilled. It is best when it has been dressed and chilled for at least an hour before serving and will hold for a second day.

Serves 8 to 10