Crunchy Kale Salad with Apple and Pecans

Name: Crunchy Kale Salad with Apple and Pecans
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 Tbsp extra virgin olive oil; ⅓ cup fresh or store-bought breadcrumbs; 1 bunch lacinato kale (ribs removed, leaves thinly sliced into ¼-½-inch strips); 1 medium apple (such as Honeycrisp, Gala, or Fuji, cut into matchsticks about ¼-inch thick and 1-inch long); ⅓ cup pecans (or walnuts, toasted and roughly chopped); ⅓ cup shaved Parmigiano Reggiano (or Pecorino Romano cheese, plus more for serving); Flaky sea salt (for serving); Freshly ground black pepper (to taste); ½ cup lemon tahini dressing

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 6

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Crunchy Kale Salad with Apple and Pecans

Ingredients

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1 Tbsp extra virgin olive oil⅓ cup fresh or store-bought breadcrumbs1 bunch lacinato kale (ribs removed, leaves thinly sliced into ¼-½-inch strips)1 medium apple (such as Honeycrisp, Gala, or Fuji, cut into matchsticks about ¼-inch thick and 1-inch long)⅓ cup pecans (or walnuts, toasted and roughly chopped)⅓ cup shaved Parmigiano Reggiano (or Pecorino Romano cheese, plus more for serving)Flaky sea salt (for serving)Freshly ground black pepper (to taste)½ cup lemon tahini dressing

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Instructions

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Step 1

Make the lemon tahini dressing. If you haven't already, make a batch of our lemon tahini dressing.

Step 2

Toast the breadcrumbs. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. When hot, add ⅓ cup of breadcrumbs. Cook, stirring occasionally, until the breadcrumbs are golden brown and toasted, about 2-3 minutes. Set aside.

Step 3

Assemble the kale salad. Place thinly sliced kale, apple, ⅓ cup toasted pecans, ⅓ cup shaved Parmesan, and toasted breadcrumbs in a large bowl. Drizzle the lemon tahini dressing on top, then toss well. Serve immediately with additional shaved Parmesan, a sprinkle of flaky sea salt, and black pepper, if wanted.