Kale, Apple, and Pomegranate Salad

1 generous pound Lacinato kale
1 x-large tart/sweet apple such as Stayman Winsap, Black Twig, Arkansas Black, or Pink Beauty
Arils from 1 x-large Pomegranate
About 1/2 cup finely grated Parmigiano
Dressing (below)
Croutons (below)

Remove the ribs from the kale, stack them and cut the leaves crosswise into 1/4-inch julienne.

Cut the apple into quarters, remove the cores, cut into thin slices (a mandoline is helpful) then stack the slices and cut them into a fine julienne. Toss with some lemon juice or some of the dressing to keep them from browning.

Toss the kale with the apple, most of the pomegranate arils, the Parmigiano, and as much dressing as desired. Scatter the remaining pomegranate over the top and serve.

Dressing:
8 cloves or more of confited garlic
salt to taste
1 teaspoon Dijon mustard
Juice of 1/2 large lemon
Generous grindings of black pepper
1/2 cup extra virgin olive oil

Mash the garlic cloves with some salt to a puree, whisk in the rest of the ingredients.

Croutons:
Whole grain sourdough bread
Oil from garlic confit
Finely grated Parmigiano

Preheat the oven to 350ºF. Cut the bread into cubes about 3/4-inch large (you need not remove the crusts). Toss with the garlic oil and some grated Parmigiano. Spread on a parchment lined baking sheet and sprinkle with more Parmigiano, don't worry about the cheese on the parchment it will become crunchy and delicious. Bake for 12 to 18 minutes, depending on how rustic the bread is, until the croutons are starting to brown, crunchy on the outside but still give in the center. Use as soon as possible or they lose their crunch.

Serves 4.

Pomegranate, Almond, and Green Olive Salad

-1 cup fresh pomegranate arils (seeds)
-3/4 cup sliced raw almonds, lightly toasted
-1/2 cup pitted Cerignola olives, or another mild non-vinegary green olive such as Lucques or Picholine
-1 sweet red pepper (I used Donkey Ears, a non-bell type from my garden)
-1 fresh chile pepper, mild or spicy to your taste (Christmas Bell from my garden)
-1/2 cup chopped flat leaf parsley
-1 small clove garlic, peeled
-Coarse salt
-2 tablespoons extra virgin olive oil
-The juice of one small meyer lemon
-1 teaspoon pomegranate molasses (concentrate)
-Freshly ground black pepper

Chop the olives and sweet peppers (remove the seeds and ribs) into bits about the same size as the pomegranate arils. Remove the seeds and ribs from the chile pepper, or not as you prefer, the heat is concentrated in the seeds and ribs if that is an issue for you. Mince the chile pepper. Combine the pomegranate arils, almonds, chopped olives, peppers, and parsley in a bowl.

Smash the garlic with some coarse salt to make a puree. Whisk together the garlic, additional salt to taste, olive oil, lemon juice, pomegranate molasses, and black pepper. Pour over the salad and toss gently to blend.