Megan credits her niece, Kate, for this salad recipe and uses kale by default. I tried the dressing on a bed of field greens, and it didn't disappoint. It's like a light Caesar, without the anchovy and half the effort.
Megan calls this "Kate's Kale Salad" after her niece, but I call it a garlic lover's dream dressing. The following is an easy to toss together kale salad recipe, but you can also use any greens you like (such as mixed field greens). Optional salad toppings include: avocado chunks, dried cranberries, apple or pear slices, or nuts of your choice.
INGREDIENTS:
1/4 cup olive oil
1/2 teaspoon garlic, minced
1 teaspoon dijon mustard
2 tablespoons lemon juice
Salt & pepper
1 bunch kale
1/2 cup grated Parmesan
INSTRUCTIONS:
Using a knife, remove stems from kale, chop, and place in a large bowl.
In a small bowl, whisk together all dressing ingredients.
Massage kale for 2-3 minutes by kneading it like bread dough in the bowl.
Drizzle dressing over kale and let rest in refrigerator for 1-2 hours or until tender. Serve with Parmesan cheese and additional toppings, if desired.
