Kale Salad | A Healthy Squeeze
A simple base for kale salad with an added tactile experience.
Equipment
- 1 large salad bowl
- 1 medium mixing bowl
- 1 whisk
- 1 kitchen scale (optional)
Ingredients
- 2 bunches kale (400 g)
- 3 tbsp extra virgin olive oil (45 mL)
- 2 tbsp lemon juice or 1 lemon (30 mL)
- 2 tsp freshly ground black pepper (8 g)
- 2 tsp Kosher salt (8 g)
- 1 tbsp honey mustard (15 mL)
- 1 tbsp garlic (minced) (15 g)
Instructions
Preparation
- Assemble all ingredients and equipment.
- Wash, dry and destem kale and place in a large salad bowl.
- Drizzle 1 tbsp extra virgin olive oil (15 mL) and 1 tsp Kosher salt (4 g) on the kale and massage the kale generously with your fingers to soften it. Set aside.
Honey Mustard Vinaigrette
- Add 2 tbsp extra virgin olive oil (30 mL), 2 tbsp lemon juice (30 mL), 2 tsp freshly ground black pepper (8 g), 1 tsp Kosher salt (4 g), 1 tbsp honey mustard (15 g), and 1 tbsp minced garlic (15 g) to a medium mixing bowl.
- Whisk the vinaigrette ingredients, vigourously for 1 min to emulsify.
- Drizzle the vinaigrette over the massaged kale and toss to incorporate.
- Serve immediately. Enjoy heartily!