Monday, September 9, 2013

Kale Cranberry Pine Nut Salad with Lemon Vinaigrette

1 bunch of fresh kale
1 cup chopped dried cranberries
1/2 cup roasted pine nuts
1/2 cup freshly grated parmesan cheese
Sea salt and black pepper

Remove the hard stem off kale leaves and finely chopped. Combine all the ingredients in a large salad bowl. Season with sea salt and black pepper. Keep chilled.

1 teaspoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
Sea salt and black pepper

Blend lemon zest, juice, and mustard to combine. With the blender running. drizzle in olive oil until vinaigrette is thick and creamy. Season with sea salt and black pepper. Drizzle some over chilled salad and serve immediately with the rest of the dressing on the side.

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