Kale Salad

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 Guidelines for a simple kale salad that goes well with porkchops :)

  • Cider vinegar, ¼ cup (2 fl oz/60 ml)
  • Dijon mustard, 1 tablespoon plus 1 teaspoon
  • Honey, 1 tablespoon plus 1 teaspoon
  • Olive oil, ½ cup (4 fl oz/125 ml) plus 3 tablespoons
  • Kosher salt and freshly ground pepper
  • Black kale leaves, 4 cups (4 oz/125 g) thinly sliced (about 14 stalks with center ribs removed, from 1 large bunch)
  • Tart green apple such as Pippin, 1, cut into matchsticks
In a small bowl, mix together the vinegar, mustard, and honey. Gradually mix in ½ cup (4 fl oz/125 ml) plus 2 tablespoons of the oil to make a dressing and season to taste with salt and pepper. In a large bowl, combine the kale and apple. Add รข “ cup (3 fl oz/80 ml) of the dressing and toss to coat. Season to taste with salt and pepper. Let stand for at least 10 minutes before serving.

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