A great, fibrous salad for any occasion, I prepared this salad for a special Ralph Lauren Instagram Mini Series to go with the Pan Seared Lake Trout. Since this salad tastes better with some time, you can prepare this first and let the flavors marry while you sear the fish.
3 cups chopped raw kale
1 Granny Smith apple, sliced into matchsticks or chopped
Juice from half lemon
2 tbsp. extra virgin olive oil
1 tsp. smoked paprika
1 tsp. chopped almonds
1 tbsp. raisins
Kosher salt and pepper , to taste
1. Whisk lemon juice, olive oil and smoked paprika together and toss it with the kale and apple. Add the chopped almonds and raisins, and let sit for 30 minutes to soften the kale in the refrigerator or at room temperature. Season to taste with salt and pepper and serve with Lake Trout.