Apple, Kale and Sun Seed Slaw
From Valerie Andrews, apple appreciator, cooking class instructor, caterer
2 tart firm apples, skins on, cored and julienned
1 small fennel bulb, julienned
4 small carrots, julienned
1 small bunch of fresh kale, stemmed and cut into thin strips (chiffonade)
1/3 c. sunflower seeds, toasted
sea salt and pepper
1/3 c. extra-virgin olive oil
2 T. lemon juice, freshly squeezed
1 T. runny honey
1 heaping T. poppy seeds
A mandoline makes it really easty to julienne the carrots, fennel and apple. To chiffonade the kale, remove the stems and layer the leaves one on top of the other. Roll into a cigarette shape and slice as thinly as possible.
In a large bowl, combine the kale, fennel, carrots and a generous pinch of sea salt. Mix with your hands, gently rubbing the salt into the kale, carrot, fennel mixture. This will wilt the ingredients a little bit.
Let the salad sit while you prepare the remaining ingredients. In a small frying pan over medium heat, dry-toast the sunflower seeds until they smell nutty and aromatic. Set aside. Whisk together the olive oil, lemon juice and honey to make the dressing.
Add the julienned apple, sunflower seeds and poppy seeds to the carrot, fennel and kale mixture. Toss everything with the dressing. Check seasoning and finish with a healthy grind of black pepper. Serves 4 generously.