Seared Salmon Kale Salad | Just Eats with Chef JJ

Ingredients

• 4 cups very finely chopped or slivered curly OR Russian kale (about 6 ounces on the stem, stemmed and washed in two rinses of water)
• 1⁄4 cup toasted almond slivers
• 1 Fuji apple, cored and cut in 1⁄4-inch dice
• 1⁄2 cup dried cranberries
• 2 ounces sharp Cheddar cheese, cut in 1⁄4-inch dice
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, grated
• 5 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 2 tablespoons freshly grated Parmesan