Tuesday, December 11, 2012

Lemon Mustard Marinated Kale

This one was inspired by an amazing salad I had at The Drake the other night. Before this I wasn't the biggest fan of raw kale...But after trying this delicious, tart & mustardy salad I am a full convert. I let mine marinate for at least an hour and up to overnight. It wilts the kale enough to make it more palatable. 

  • 1 Bunch Organic Curly Leaf Kale
  • Juice from 1/4 to 1/2 a Lemon
  • 1 Tbls White Wine Vinegar
  • 1 Tbls (heaping) Grainy Mustard
  • 2 Tbls of Your Best EVOO (more if you like it a little less tart)
  • 1 pinch Himalayan Sea Salt

☞ Whisk the lemon, vinegar, mustard and salt together in a large bowl.
☞ Slowly add the oil while whisking to emulsify a bit.
☞ Wash kale and tear leaves into edible pieces, discarding the stems.
☞ Toss kale in dressing and set aside in the fridge for an hour and up to overnight.


Jenny said...

yummmy kaleicious... you go girl! xo

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