Fresh Kale Salad with Lemon Dressing

Wash the kale and dry it thoroughly. Remove the tough stems with your hands or a knife, and cut the leaves into thin strips. Toss them into a large bowl, add a pinch of salt and 1 tablespoon of olive oil. Massage the leaves with clean hands for 2–3 minutes, until they darken, soften, and reduce in volume by almost half. This removes the bitterness.

In a dry pan over medium heat, quickly toast the walnuts (about 3–5 minutes) until fragrant. Be careful not to burn them. Remove from heat and let cool.

In a small bowl or jar, mix 60 ml of olive oil, lemon juice, Dijon mustard, honey, grated garlic, salt and pepper. Stir or shake until you get a smooth, emulsified dressing.

Add the cooled toasted walnuts and dried cranberries (and apple, if using) to the massaged kale. Pour over the dressing and mix well.

Finally, gently fold in crumbled feta cheese or sprinkle with Parmesan. The salad can be served immediately, but it will be even better if left to rest in the refrigerator for 15–30 minutes to let the flavors combine.