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Kale salad with lemon vinaigrette
Wednesday, January 2, 2019
|If you have never prepared kale, you will see the direction say to massage the dressing into the kale. Sounds strange right? But do it anyway, it will make a huge difference. The leaves transform from tough to tender as the cellulose structure breaks down, it will even change to a deeper, darker green.
Ingredients
Makes 10 servings
5 bunches black Tuscan kale
1 tablespoon red pepper flakes
¾ cup dried blueberries
½ cup fresh lemon juice
¼ cup honey
1½ cup olive oil
1 teaspoon salt
Directions
Lemon Vinaigrette recipe (yields 2 cups)
½ cup fresh lemon juice
¼ cup honey
1½ cup olive oil
1 teaspoon salt
Place all ingredients in blender and blend for 1 minute.
Kale Salad recipe
Clean stem off kale and chop in to ½ in strips.
Toss cleaned and chopped kale with ½ cup of lemon vinaigrette. Lightly massage the dressing into the kale. This should be done at least 8 hours before you serve kale; overnight is preferred.
Right before serving, place kale, red pepper flakes, dried blueberries and ½ cup of the lemon vinaigrette into a mixing bowl. Toss all together; add more vinaigrette if desired. Season with salt and pepper to taste.
Download the recipe
Love the recipe? Download the Kale Salad with Lemon Vinaigrette Recipe (PDF).
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