Kale Salad with Salami Pecorino and Walnuts

Ingredients

• For the lemon-walnut vinaigrette
• 8 toasted walnut halves
• 1 tablespoon finely grated lemon zest + 3 tablespoons juice from 2 lemons
• 6 tablespoons extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes
• 1 pinch kosher salt, to taste
• For the rest of the salad
• 1 large tart apple (such as honey crisp), cored, halved, and thinly sliced
• 2 bunches Tuscan kale, trimmed, ribs removed, and sliced into thin ribbons (about 8 to 9 cups in total)
• 1 pinch kosher salt, to taste
• 1/2 cup toasted and chopped walnuts (use leftover walnut pieces from vinaigrette)
• 1/2 cup dried cranberries (or another dried fruit in bite-sized pieces)
• 1 cup finely grated pecorino romano (or another hard, nutty cheese)
• 1 cup salami (about 3 ounces), sliced into thin ribbons

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