Kale Salad with Lemon Vinaigrette
A simple massaged kale salad tossed with grated carrot, shallot, dried cranberries, sunflower seeds, and a lemon Dijon vinaigrette.
Servings: 4 servings
Ingredients
Ingredients
- ?6 cupskalewashed and chopped
- ?1/2 cupshallotfinely diced
- ?1/2 cupcarrotgrated
- ??cupdried cranberries
- ?1/4 cupsunflower seeds
- ?3 tablespoonslemon juice
- ??cupextra virgin olive oil
- ?1 teaspoonDijon mustard
- ?1/4 teaspoonsalt
- ??teaspoonground black pepper
Instructions
Instructions
- Make the vinaigrette: in a medium jar or bowl combine the lemon juice, Dijon mustard, salt, and ground black pepper, then add the extra virgin olive oil. If using a bowl, whisk until emulsified; if using a jar, secure the lid and shake vigorously for about 1 minute.
- Prepare the kale: wash and dry the kale, remove the tough stems, and roughly chop the leaves into bite-sized pieces.
- Put the chopped kale in a large bowl and, with clean hands, massage the leaves for about 3 minutes until they soften and darken.
- Add the grated carrot, finely diced shallot, dried cranberries, and sunflower seeds to the massaged kale.
- Pour the prepared lemon vinaigrette over the salad and toss until everything is evenly coated.
- Serve immediately.
Equipment
- medium jar or bowl
- Whisk
- Large Bowl
Notes
If serving later – you can store the salad in an airtight container and store the vinaigrette in a separate jar. Dress the salad before serving.
Store in the fridge for up to 4 days.
Store in the fridge for up to 4 days.