salad, can be vegan, gluten-free
6 Servings
- 1/4 C olive oil
- 2 T lemon juice
- 2 T balsamic vinegar
- 1/2 t Dijon Mustard
- 1 t Agave Syrup
- salt and pepper, to taste
- 2 bunches kale, washed (about one package)
- 1 drizzle olive oil
- 1 pinch salt
- 1/3 C sliced almonds, toasted
- 1/3 C dried cranberries
- parmesan cheese, as a garnish, optional
Dressing: in a pint jar, add olive oil, lemon juice, vinegar, mustard, agave, salt and pepper. Screw on a lid tight, then shake the heck out of it to mix it all up, and emulsify the ingredients. Salad: remove the kale stems. After all the kale is stemmed, use a sharp knife to finely chop the kale. Dump all the kale in a big bowl, drizzle the kale with some olive oil, you don’t need a ton, because you’re adding a dressing. Sprinkle with some salt and massage the kale with your clean fingers until the kale softens a bit. Drizzle the dressing over the kale and toss well. Add the almonds and dried fruit. Toss again and serve, with a shake-jar of parmesan cheese at hand, for any non- vegans.
If you want a slightly more substantial kale-based salad, check out Kale and Brussels Sprout Salad, on page \pageref{kale-and-brussels- sprout-salad}.
\label{kale-salad}