Kale is one superfood that will help keep you trim and fit. This marinated kale salad is just one delicious way to prepare this winter vegetable. Kale leaves are thinly sliced and marinated is a light vinaigrette flavored with lemon juice, olive oil, dijon mustard, and garlic. Kale is sturdier compared to other leafy greens so you don't need to worry about the salad becoming soggy before serving. For the final touch, add toasted pine nuts and pecorino romano cheese. If you want to turn this marinated kale salad into a full meal, add grilled chicken or tofu.
Ingredients:
1/2 bunch KALE
2 tablespoons FRESH LEMON JUICE
1 1/2 tablespoons OLIVE OIL
3/4 teaspoon DIJON MUSTARD
1 marinated GARLIC CLOVE
1 whole FRESNO PEPPER
2 tablespoons TOASTED PINE NUTS
FRESH GRATED PECORINO ROMANO
Directions:
STEM THE KALE AND TEAR INTO BITE SIZE PIECES. RINSE TO CLEAN. DRAIN AND DRY LIGHTLY. SET ASIDE.
IN A LARGE BOWL, MIX THE LEMON JUICE, OLIVE OIL AND MUSTARD UNTIL WELL BLENDED.
SLICE THE GARLIC CLOVE AND THE FRESNO PEPPER INTO VERY TINY JULIENNE STRIPS. ADD TO THE LEMON JUICE MIXTURE. MIX WELL. (WE LIKE IT HOT-SO WE ADD THE ENTIRE PEPPER).
ADD THE KALE TO THE LEMON JUICE MIXTURE, TOSS WELL AND SET IN THE REFRIGERATOR FOR UP TO 1/2 HOUR, TOSSING ONCE OR TWICE, WHILE IT’S MARINADING.
ADD THE PINE NUTS AND TOSS AGAIN.
DIVIDE THE SALAD ONTO PLATES AND TOP WITH THE CHEESE.
SERVE IMMEDIATELY.
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