* I have used red wine vinegar instead of the apple cider vinegar specified in the vinaigrette. It’s worth making if you don’t have the latter, although the flavor is more pronounced. Alternatively, you could try a white wine vinegar if you don’t have ACV.
** Also called Tuscan or dinosaur kale, lacinato kale is more tender than curly kale, although I’ve used the latter and it works well. The size of kale bunches varies widely, so check the weight, or plan on 8-10 packed cups once chopped.
Storage & prep-ahead tips:
• The vinaigrette may be made in advance and will maintain freshness for about 2 weeks. Covered and refrigerated, the dressed salad will keep for up to 4 days.
• The kale may be chopped up to a day in advance and kept in an airtight container or sealed bag.
• The salad may be prepared and dressed early in the day and then refrigerated (covered) until ready to serve. In this case, I wait to add the cheese and nuts, but even when fully combined, the salad will taste great over time. Leftovers keep for 3 to 4 days, making this salad great for lunches and dinners throughout the week. The vinegar in the dressing preserves the color of the apples and the overall freshness.
Best way to prepare the kale? Strip the leaves away from the tough stems, and then stack the leaves and roll into a tight “cigar” (you can fold over the skinnier ends before rolling), and then slice very thinly (⅛- to ¼-inch wide) with a sharp knife.