I’ve been experimenting with my favorite kale salad lately and received this recipe (modified slightly) from a friend. When I made this version my husband said it was the most balanced one he has had and then asked for more (which rarely happens). I would agree that it was nicely balanced and very tasty! I’m not eating dairy at the moment and think this one tastes better without the cheese vs. the Deelish Kale Salad. Would love to know what you think!
2 heads kale – cleaned and cut (check out the step-by-step for preparing kale)
1/4 cup fresh lemon juice
6 -12 anchovy fillets (depends on how much you enjoy anchovies)
3 cloves of ROASTED garlic (you can use normal garlic too, although the roasted garlic is a nice touch)
1tsp. Dijon mustard
3/4 cup Organic Extra Virgin Olive Oil
Sea Salt & Freshly ground black pepper to taste
Combine lemon juice, anchovies, garlic cloves and mustard in blender.
Add EVOO slowly
Season to taste with Salt & Pepper.
Toss with kale (I only used 1/2 of the dressing and stored the rest)
Add Parmesan on top as well as sliced almonds & cranberries.
Let me what you think of the Balance Kale Salad vs. Deelish Kale Salad. I made both for a dinner party this weekend and didn’t have any leftovers!
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