Kale Salad with Apples and Hazelnuts

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Ingredients

  •   5 cups curly kale and mustard green leaves, torn into small pieces
  •   2 scallions, trimmed and thinly sliced on the bias
  •   2 tablespoons olive oil
  •   1 tablespoon brown rice vinegar
  •   Sea salt and coarsely ground black pepper
  •   1 tart apple
  •   1/4 cup hazelnuts, chopped and toasted
  •   1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler

Instructions

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