The people at Food Network Kitchen devised this salad and it’s a beauty.
For a lively, fresh green image and the recipe for this perfectly balanced bowl of flavour and texture, go here.
I added a few raw pistachios to the toasting pan along with the almonds.
If you don’t have dates, you can of course use dried raisins, sultanas or figs.
I tumbled the apple slivers in extra lemon juice because I love that sweet-sour-crisp frisson. And I splurged on a wedge of very good pecorino.
I think a little handful of puy lentils tossed through would also go well here.
Kale: do you love it or loathe it?