- 1 bunch kale, cut into ¼-inch strips horizontally, about 4 cups
- ¼ red onion, cut into ¼-inch slices
- ⅓ cup hazelnuts, toasted and roughly chopped
- 1 ounce Gruyere cheese, finely grated
- 1 tablespoon olive oil
- Salt and freshly ground pepper, to taste
Combine the first four ingredients in a large bowl, and toss to combine. Drizzle the olive oil over the ingredients, and add salt and freshly ground pepper to taste. Toss to combine, and serve.
Source: Marcus Samuelsson