The South Arm Older Adults Cooking Club harvested some baby kale from the garden for salad.

We picked the leaves from the bottom of the kale. Kale is a hardy plant and it will survive the mild winter here. Michelle had a kale plant in her garden which lasted 3 years and it grew to 5 feet tall before it toppled.

Ingredients

• 1 bunch kale, ribs removed, leaves very thinly slice (if baby kale, just remove the ribs)
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• kosher salt to taste
• 1/4 cup dates, seeds removed, cut into slivers
• 1 Honeycrisp apple, cut into thin matchsticks
• 1/4 cup slivered almonds
• 1 ounce pecorino, finely grated (1/4 cup), optional
• freshly ground black pepper

Source: Foodnetwork.com

Instructions

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand for 10 minutes.

Meanwhile toast almond on a dry frying pan or in the oven.

Add dates, apples, almonds and cheese (if using) to the kale. Season with salt and pepper and toss well.