½ lemon, ends trimmed, halved lengthwise, sliced into wedges, seeds removed4 bone-in, skin-on chicken thighs (about 1 ½ pounds)1 tablespoon, plus 1...
Kale, apple and date salad
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1 bunch kale, ribs removed, leaves very thinly sliced
1 apple (Honeycrisp is ideal.)
1/4 cup dates, cut into thin slivers
1/4 cup slivered almonds, toasted
1/4 cup pecorino or Parmesan cheese, grated
Salt and pepper, to taste
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl.
Add the kale, toss to coat and let stand 10 minutes.
Cut the apple into thin matchsticks while the kale stands.
Toss the apple sticks, dates, almonds and cheese with the kale.
Season with salt and pepper and toss again.
— Developed by Krysta Tanico, Photo by Sarah Dorison
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