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3 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
1/4 tsp. Kosher salt
1 bunch kale, ribs removed, leaves thinly sliced
1/4 cup dates
1 honey crisp apple
1/4 cup slivered almonds, toasted
1 oz. Pecorino cheese, finely grated
Freshly ground black pepper, to taste
300 grams grilled chicken breast
Combine lemon juice, olive oil, and ¼ teaspoon of salt and whisk.
Add sauce onto the kale and let stand for 10 minutes.
Cut dates into thin slivers and apples into matchsticks.
Add the dates, apples, almonds, and cheese to the kale mixture.
Season with salt and pepper and toss well.