Kale & Lemon Summer Salad
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!