6 - 8
4-6 slices bacon, cooked until crisp (optional, see hints below)
2 medium size bunches fresh kale (see procedure)
approx. 1/4 cup apple cider vinegar
approx. 1/4 cup vegetable oil (such as heart healthy canola)
approx. 1 cup grated cheddar cheese
2 medium apples, cored and diced (or more to taste)
salt and pepper to taste
If you are using the bacon you want to crisp that up in a pan on the stove top and then take it out to the pan and drain it on paper towels when it's done. (see hints below)
Give the two medium size bunches of kale a good rinse under cold water and pat or spin it dry and then tear the leaves into bite size pieces, leaving the tougher stems behind, adding the leaves to a large mixing bowl as you go.
Add 1/4 cup apple cider vinegar and 1/4 cup vegetable oil to the kale leaves and use your fingers to gently massage it for 4 - 5 minutes.
The kale is going to shrink down quite a bit and massaging it like that tenderizes it quite a bit and all that's left is to add a good handful of grated cheddar cheese, add as much diced apple as you like, season it with a little salt and pepper if you like and toss to combine.
Serve it up family style or on individual plates with an optional sprinkling of crispy bacon over the top.
For a typical raw kale salad the kale leaves are massaged with lemon juice and olive oil and finished with grated parmesan cheese but this recipe substitutes apple cider vinegar and vegetable oil and finishes with grated cheddar cheese and diced apple.
Cook the bacon slices whole and crumble cooked bacon over salad to finish instead of dicing raw bacon first.