Cut away kale leaves from stalks and chop.

Trim base of endive heads and remove any browned leaves.

Pull endive leaves apart one by one and slice in half, lengthways - from the top of the leaves to the bottom.

Wash, toss and dry kale and endive with a paper towel. Try to remove as much water as you can.

Wash apple and then dry, then cut in half and core.

Julienne apple very thin. Use a mandolin if you have one.

Place all prepared ingredients in a large bowl and toss.

Add olive oil and the toss, and then add rice vinegar and toss.

Sprinkle with a little salt and serve.