The other day… I found the Gelson’s Kale Salad recipe on Pinterest and was inspired to make something similar for lunch… I’m not always a huge fan of raw kale – without a tangy enough dressing… it can taste like green dirt. So the version I concocted below is heavier lemon + vinegar than usual.

Kale Salad

1 bunch Kale

1-2 Carrots – julienned

1/4 Cup Sunflower Seeds

2 oz. Goat Cheese (optional)

Lemon Mustard Vinaigrette 

• 3 tablespoons fresh lemon juice
• 2 tablespoons Coarse Dijon mustard
• 2 tablespoon white wine vinegar
• 1 medium garlic clove, minced
• Coarse salt and freshly ground black pepper & salt to taste
• 1/2 cup extra-virgin olive oil

In a small bowl whisk together garlic, lemon juice, mustard, and vinegar; season with salt and pepper. Slowly whisk in oil until emulsified.

 

Anyone tried making Kale Chips? We’re sort of on a Kale Kick over here…