Kale & Lemon Summer Salad

Matthew is the only person I have ever hired without meeting in person first!  On the phone he spoke of his love of salads and I was intrigued with a kale and preserved lemon recipe he spoke of.  He came in today and we made it together, using Epicureal Preserved Lemons!  Magnificent!  I hope you like it too!

~ Angie

Kale & Lemon Summer Salad

Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

  • 4 whole preserved small Epicureal lemons cut in half, run under water, remove seeds
  • 2-3 cloves garlic minced
  • 3 Tbsp red wine vinegar
  • 3 Tbsp honey
  • 1 tsp fresh ground pepper
  • ¼ cup extra virgin olive oil
  • 6-8 stems kale depending how leafy they are
  • Parmesan cheese grated coarsely

Instructions
 

  • Blend all ingredients but olive oil together using immersion blender or food processor.  Once blended add oil slowly while mixing. Refrigerate for 20 minutes.
  • Remove kale leaves from stem. Rinse and dry them with spinner or towel.  Break into bite size pieces.
  • Toss leaves with dressing in a bowl. Really mix… using hands is best to massage the kale. But tongs can work too.
  • Plate and top with parmesan grated in large chunks.  (Use potato peeler or large grater)
  • Bon Appetit!
Keyword Fresh, Kale, Lemon, Salad, Summer