![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVI6QSedZ8e5fxwtCypfBG7pfonBDxhSUaQdwHbLSA_oq4JUfgGpJBG-b3MwmOoKh8S-vtClJyPadqDKX3ANBKAEwR6qhz3V8D-AvQlHIOT9dAUqWiRB9Dg397X1bWQzFQt6Bo0RmF_g-w/s400/kalesalad.jpg)
I made this salad for Thanksgiving 2011. I rinsed and removed the ribs from two bunches of organic Tuscan kale (also known as lacinato kale or dinosaur kale) and tore the leaves into bite-sized pieces and let them dry for a bit while I made a vinaigrette. The vinaigrette: 2 tablespoons apple cider vinegar, 4 teaspoons honey, 4 teaspoons mustard, and a ¼ cup extra-virgin olive oil. The key here was to let the kale marinate in the vinaigrette for several hours (in yesterday's case, three or four hours) to soften. I tossed it a few times over the course of the afternoon while I was cooking other dishes, and tossed in about two cups of pomegranate seeds before serving it.
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