Epic Koren Kale Salad

Finely chopped green and/or purple kale
Parmigiano-Reggiano
Finely chopped red onion
Crushed walnut

Dressing:
Apple cider vinegar
Lemon juice
Olive oil  ~50%
Salt & pepper
A touch of brown mustard
A dash of xylitol

Optional Holiday augmentation:
Cranberry
Granny Smith apple

Dress 30 minutes before serving. The acids in the vinegar and lemon ‘cooks’ the kale, breaking down the bitterness and the roughness and making it quite delicious.

I’m not telling you the amount of each ingredient, because part of the fun is using your intuition to balance the ratios to get the optimal flavor profile. I’m not sure I’ve optimized this myself yet.

Bon app├ętite Y’all!