Crunchy Sunflower Seed, Apple, and Kale Salad

Ingredients

• 1 bunch kale de-stemmed and slivered – Russian or curly green; or use chard. I had 6 cups of kale after slivering it and then it mushes down to about 4 c after adding the oil
• 4 T olive oil, divided
• 2 apples, peeled and diced – Pink Lady, Jazz, Granny Smith, whatever
• Shaved, hard cheese – around 1 1/2 oz or 1/2 c – I use the local Vella Dry Jack, but aged gouda, parmesan, gruyere work well too.  A vegetable peeler is what to use to shave the cheese.
• 2 T lemon juice, divided
• 1 garlic clove, minced
• salt to taste
• 2 T toasted, salted sunflower seeds – or chopped toasted almonds,  toasted pumpkin seeds, or lightly-toasted pine (pinon) nuts

Add 2 T of the olive oil to the slivered kale and massage thoroughly – hopefully with clean hands.  (Note: skip the massaging part, if you’re using chard.)  That can be done hours ahead of time – but should be done at least 1/2 hour before dining. .

Add 1 T of the lemon juice to the diced apples and mix to coat them well.  Then add the apples and cheese to the kale.  Mix gently.

Whisk together the remaining tablespoon of lemon juice, salt, garlic and remaining 2 T of olive oil.  Add that to the salad and toss.  Serve with the sunflower seeds scattered across the top.

The salad keeps better than most – for at least several days in the refrigerator.