Kale Salad With Apples and Cheddar (Martha Rose Shulman; NYT Cooking)

Ingredients:

• 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a ¾-pound bunch, stemmed and washed in two rinses of water)
• 2 tablespoons coarsely chopped toasted almonds
• 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in ¼-inch dice
• 1 ounce sharp Cheddar cheese, cut in ¼-inch dice
• 2 tablespoons fresh lemon juice
• Salt to taste
• 1 very small garlic clove, puréed
• 5 tablespoons extra virgin olive oil
• 2 tablespoons freshly grated Parmesan

Combine the kale, almonds, apple and Cheddar in a large bowl.

Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.