MEZZE/ALLIUM and the whole team's classic Kale Salad Recipe

SERVES 4

A longtime Mezze favorite, this simple salad combines tender kale, crisp Granny Smith apple, salty Grana Padano, and toasted pumpkin seeds, all tossed in a bright, lemony dressing.

INGREDIENTS

THE SALAD
● 2 bunches green curly kale, washed and thoroughly dried
● 1 Granny Smith apple, diced and tossed with a squeeze of fresh lemon juice to
prevent browning
● ¼ cup grated Grana Padano (or Parmesan or Pecorino), divided between tossing and
finishing
● ¼ cup toasted pepitas (hulled pumpkin seeds)

THE DRESSING

MAKES EXTRA TO KEEP ON HAND FOR ANOTHER SALAD.

● 1 cup packed, finely grated Grana Padano (or another hard, salty cheese)
● 2 tablespoons freshly squeezed lemon juice
● 1–2 garlic cloves, finely chopped
● 1½ teaspoons Dijon mustard
● 1 cup neutral oil (such as sunflower, canola, or avocado oil)
● Kosher salt and plenty of freshly ground black pepper, to taste

PREPARATION

1. PREPARE THE KALE
Remove the tough center stems from the kale leaves. Stack the leaves, roll tightly, and slice
into thin ribbons (chiffonade). Place in a large salad bowl.

2. MAKE THE DRESSING
Combine the grated cheese, lemon juice, garlic, and Dijon mustard in a food processor. With
the machine running, slowly drizzle in the neutral oil until the dressing is well blended and
emulsified. Season with salt and plenty of freshly ground black pepper. Alternatively, whisk the ingredients together in a mixing bowl, gradually adding the oil while
whisking continuously.

3. DRESS THE KALE
Add about ¼ cup of dressing to the kale. Using clean hands, gently massage the dressing
into the leaves until they are thoroughly coated and begin to soften. Add more dressing as
needed. The kale should be well dressed but not swimming in dressing.

4. FINISH THE SALAD
Dice the Granny Smith apple and toss with a squeeze of fresh lemon juice to prevent
browning. Add the apple, half of the grated Grana Padano, and the toasted pepitas to the
dressed kale. Toss gently to combine.

5. SERVE
Transfer to a serving bowl or individual plates. Sprinkle with the remaining Grana Padano and
finish with freshly ground black pepper.

NOTE FROM THE MEZZE KITCHEN:
The dressing can be made ahead and refrigerated in an airtight container for up to three to
four days. Stir well before using. It's also delicious with other greens and vegetables.