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Kale Salad with Lemon Dressing

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Ingredients Method Notes

Ingredients
  

  • Measurements for 1 serving adjust as needed:
  • 4 cups finely chopped kale if you are buying a bunch of kale, remove stalks and thick stems and finely chop the leaves
  • 2 Tablespoon dried blueberries
  • 2 Tablespoon dried chopped figs
  • 2 Tablespoon toasted pine nuts
  • Lemon dressing and freshly shaved parmesan to taste
For the Lemon Dressing
  • 1 teaspoon dijon mustard
  • 1 small lemon juiced
  • 1 small garlic clove grated (omit if you do not like taste of raw garlic)
  • 1/4 teaspoon sugar
  • 1/3 cup extra virgin olive oil
  • pinch of salt and pepper

Method
 

  1. Combine kale with a few Tablespoons of lemon dressing (dress to taste). Combine well and if time allows let kale "marinate" in dressing for ~10 minutes to help soften leaves. Stir in dried fruit, pine nuts and top with shaved parmesan before serving.
For the dressing:
  1. To a small bowl or glass jar add dijon mustard, lemon juice, garlic & sugar and whisk together. Slowly add in olive oil and whisk until emulsified. Season with a pinch of salt and pepper. Store leftovers in an airtight container in the refrigerator.

Notes

You will want a good parmesan cheese for shaving like Parmigiano Reggiano.