Kale Salad with Lemon Vinaigrette
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 cups kale (washed and chopped)
- Β½ cup shallot (finely diced)
- Β½ cup carrot (grated)
- β cup dried cranberries
- ΒΌ cup sunflower seeds
- 3 tablespoons lemon juice
- β cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ΒΌ teaspoon salt
- β teaspoon ground black pepper
Method
- In a medium jar or a bowl, combine olive oil with lemon juice, Dijon mustard, salt, and pepper. If using a bowl, whisk until everything is well combined and the vinaigrette is emulsified. If using a jar, just shake it for a minute.
- Wash and dry the kale, then remove the tough stems, and give the kale leaves a rough chop into bite-sized pieces. Add to a large bowl, drizzle with a little bit of olive oil and a pinch of salt. Then with clean hands massage the kale leaves for about 3 minutes.
- Combine the massaged kale in a large bowl with the rest of the ingredients (grated carrot, diced shallot, dried cranberries, and sunflower seeds).
- Toss the salad until everything is well combined, and dress with the lemon vinaigrette.