Every winter season, I make this salad and then recently, something dawned on me… Why only make it when it’s cold? All of the ingredients are available year-round and it’s just damn good to limit to a few months.
It has become a staple in our house and in larger family dinners. The recipe for the vinaigrette makes more than enough, so you can save the rest and use it on other greens if you choose. Winner, right?
There is one catch. In order to cut the acidity and tartness of the lemon juice, you need to use sugar. I know, I know. I tried honey and it doesn’t taste the same. In fact, honey makes the vinaigrette taste like candy and I wasn’t about that life. The good news is that YOU can control how much sugar to add. Just add them in smaller increments and work your way to your desired taste. Easy.
KALE SALAD WITH LEMON VINAIGRETTE
INGREDIENTS (makes ~5oz vinaigrette, 10-minute prep time)
- 2/3 cup fresh lemon juice
- lemon zest (this will depend on how many lemons you use)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp minced garlic, fresh or dried
- 4 tbsp granulated sugar
- 1/2 cup extra virgin olive oil
- 1lb lacinto kale
- 3/4 cup blueberries
- 3/4 cup pomegranate arils
- 3/4 dried cranberries
- 1/2 cup sliced almonds
PREPARATION
- In a glass or plastic bowl, add lemon juice, zest, salt, black pepper, minced garlic, and sugar. For those of you watching your sugar intake, start with 1 tbsp and see how you like that taste. Add more if necessary.
- Slowly drizzle olive oil as you whisk away, ensuring that everything is mixed well and it’s not separating. Set aside.
- Remove the stems from your kale. It’s tedious, but worth it. Cut leaves into smaller pieces.
- Using a larger bowl, add kale, blueberries, pom arils, dried cranberries, and almonds.
- Add a few tablespoons of vinaigrette and gently toss, making sure every piece of kale is coated.
- Let it rest in the fridge for at least 15 minutes before serving. This will allow the acid to break down the kale. Crucial step, so don’t forget it.
- If you desire more vinaigrette, then add more before you serve. I like to sprinkle some almond slices on top for looks, but you can also just mix the salad again.
- Store the rest of your vinaigrette in a mason jar or reusable container in the fridge. It should last you for a week. The oil will separate, so microwave it for 15 seconds and stir. Keep heating it just enough to melt the oil so it mixes with the lemon juice.
More Than A Craving 