KALE SALAD WITH LEMON VINAIGRETTE
Jason Glover
6
10 minutes
0 minutes
Tasty kale salad? Who knew there was such a thing? The tangy lemon vinaigrette is what really sets this salad apart. Chef Mike shares his recipe for this healthy side dish - the perfect accompaniment to your favorite entrée.
Ingredients
- 2 bunches kale
- 4 ½ tbsp olive oil
- 1 shallot
- 1 lemon, juiced
- Salt and pepper, to taste
Tools
- Paper towels
- Mixing bowls
- Small whisk
- Cutting board
- Knife
Directions
- Rinse the kale and pat dry.
- Lay the leaves flat and remove the ribs and stems using a sharp knife.
- Stack a few kale leaves on top of each other and slice crosswise into pieces about 1/2" wide.
- Place the kale in a large bowl and set aside.
- To prepare the vinaigrette, peel and dice the shallot. Place in a small bowl.
- Add the juice of 1 lemon to the shallot. (Be sure to remove the seeds.)
- Add a few grinds of black pepper (about 5 twists on a grinder) and a pinch of salt.
- Slowly whisk the olive oil into the shallot mixture.
- Pour the vinaigrette over the kale and lightly toss until the kale is well coated.
- Add in some other goodies, if desired. (Toasted pine nuts, almonds, ricotta salata cheese, grated parmesan and dried cranberries are all great choices.)
- Serve and enjoy alongside your favorite main dish.
