Kale Salad

We are obsessed with all things kale. If you haven’t ever given it a try - trust in this recipe. Massaging the curly kale with olive oil and lemon will be a game changer in the way you think of this leafy green. And, once on the "kale train" try our Kale Chips recipe.

Ingredients

For the dressing:

• 1/4 cup Early Harvest Organic Extra Virgin Olive Oil or Early Harvest Organic Lemon Extra Virgin Olive Oil
• 2 tsp fresh squeezed lemon juice
• 2 tsp Champagne Mimosa Vinegar (Fig or Blackberry Balsamic are delicious in this dressing too)
• 1/2 tsp Dijon mustard
• 1 tsp honey
• Himalayan sea salt and freshly ground black pepper, to taste

For the salad:

• 2 bunches kale, curly (for a quick recipe - grab a bag of organic pre washed kale)
• Drizzle of  Early Harvest Organic Extra Virgin Olive Oil or  Early Harvest Organic Lemon Extra Virgin Olive Oil
• Pinch of “good” salt (we use pink Himalayan sea salt)
• 3/4  cup finely shredded Parmesan cheese
• 1/2  cup toasted sliced almonds (Trader Joe’s has the best)
• 1/3 cup dried cranberries (we prefer lightly sweetened) 

Instructions

Dressing:

1. In a small bowl or jar, whisk together the Early Harvest Organic EVOO, lemon juice, Champagne Mimosa Vinegar, Dijon mustard, honey, salt, and pepper. Set aside.

Salad:

1. Remove kale stems or pour the bag of prewashed kale into a large mixing bowl. Squeeze a little bit of lemon directly onto the kale with a drizzle of olive oil and salt. Massage with your hands, squeezing and tossing the kale lightly. Refrigerate for a few hours. This step is important to soften the kale.
   
   
2. Drizzle the dressing over the kale and toss well. Add the Parmesan cheese, toasted almonds and lightly sweetened dried cranberries. Toss again and enjoy.