Gardener and Cook Lucia has been tending kale and other greens in the Pendle Hill hoop house for weeks now, and some of the first fresh leaves of the season are being enjoyed in the Pendle Hill kitchen. Try this salad for a taste of spring:
- 5 large organic apples, sliced
- 11 oz Kale
- 1 cup raw walnuts or almonds
- 4 oz feta cheese, crumbled, optional, and can be substituted for with other cheese, such as pecorino
- 1/3 cup dried cranberries or other dried fruit
Dressing
- 1/4 cup lemon juice
- 1/3 cup extra virgin olive oil
- 2 tbs honey
- 1 tsp crush black pepper
How to make:
In a large bowl add the salad ingredients.
In a small mixing bowl, with a wire whisk, add the dressing ingredients and mix. Pour dressing over the salad and mix through. Serve immediately
