1 medium leafy head of green curly kale (8 cups loosely packed leaves)
1 medium leafy head of red curly kale (8 cups loosely packed leaves)
1 cup thinly sliced red onion
2 cups thinly sliced green cabbage
4 tablespoons cider vinegar
3 tablespoons walnut oil (canola or grape seed oil can be used)
1 ½ teaspoons kosher salt
1 teaspoon Dijon mustard
2 teaspoons granulated sugar
1 ½ cups walnuts, coarsely chopped
2 large Fuji apples peeled, cored and diced small (about 3 cups)
¾ cup grated hard cheese such as Romano, Parmesan or Asiago (We used half Romano and half Parmesan)
Remove leaves from stems by running a sharp knife down each side. Chop the kale into small bite sized pieces. Rinse, drain and dry. You should have about 16 cups (one gallon) of loosely packed leaves.
Place the kale into a large bowl and add onions and cabbage.
In a small bowl mix vinegar, oil, salt, mustard and sugar. Whip to combine and pour over the leaves.
With clean hands, massage the liquid into the leaves for about two minutes. The leaves will start to break down and become a little limp. Let this sit at room temperature for ten minutes.
Place the walnuts in a dry sauté pan over medium heat and toast, about five minutes. Cool.
Add cooled walnuts to salad along with the diced apples and grated cheese and toss.