We are still on a kale kick at our house. As a creature of habit, I rely heavily on salad versions we know and love, like this kale crunch one. But every once in a while, when I get out in the world, I find something new and good, like for instance, this kale salad with a lemon honey vinaigrette.
Last week, I met with a few local creatives at an eatery known for its yummy cupcakes, appropriately called Yum! Between getting ready to go, waiting for MJ to get home and then running out the door to be there on time, I ignored eating dinner. Thankfully, the menu had more on it than just sweets. I ordered a kale salad with a lemon honey vinaigrette and a chocolate raspberry cupcake. Both were delicious but the salad is the one I had to make again.
Like the restaurant version, I chopped the kale leaves into smallish pieces; it’s so much easier to eat them like that. Extra color comes in with shredded carrots and tomatoes and a little bit of salt with shredded Parmesan. A optional crunch can be added with pine nuts. Since they weren’t giving out the dressing recipe, I searched around and found one I liked and then tweaked it a little. The honey lemon vinaigrette adds a hint of sweetness while the citric acid of the lemon juice makes the kale taste less kale-like, in my opinion. If the honey doesn’t sweeten your tongue then the raisins or currents will.
If you haven’t given kale a try yet, be brave and do it. It’s not as scary as it seems. Full disclosure, MJ and I ate this whole plate together. Couples who eat kale together…. :)
Recipe adapted from salad at Yum! Minneapolis and the dressing from Jamie Oliver
Ingredients
- 1 bunch kale, wash & chopped
- shredded carrots
- grape tomatoes, halved
- raisins or currents
- pine nuts, optional
- 6 Tbsp olive oil
- 3 Tbsp lemon juice
- 1 Tbsp honey
- 1 Tbsp white wine vinegar
- dash of sea salt
- freshly ground black pepper
Instructions
- Wash and dry kale. Remove thick spine and then chop into medium to small pieces.
- Toss with shredded carrots, halved grape tomatoes, raisins or currents, shredded Parmesan and pine nuts, if you so wish.
- Whisk together the olive oil, lemon juice, honey, vinegar, salt and black pepper.
- Toss salad with just enough dressing to lightly coat the kale.
- Serve.
