Kale Salad with Lemon Vinaigrette
A delicious and simple dressing that will have people asking for more. My children rave about this dressing. It balances out nicely when combined with something sweet like dried cranberries or apples.
Vinaigrette
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 clove garlic, minced
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/8 tsp pepper
Salad
- Kale, stems removed and chopped very small
- Diced apples
- Dried Cranberries
- Sunflower Seeds
- Feta Cheese
Mix vinaigrette ingredients together and serve over prepared salad.
Note: Keep dressing refrigerated and discard if left at room temperature for more than two hours (see notes below regarding food safety).
This recipe was inspired by my amazing friend Gilberto, the chef I used to work with in Aspen. He is gifted beyond measure in so many ways – and his creativity with food is unmatched. I couldn’t find his original recipe so I searched the internet to find something similar, and found this recipe compliments of The Delicious House. It was a close match and absolutely delicious.
Food safety 101 regarding garlic and oil. It is important to note that when garlic is immersed in olive oil it creates an oxygen free environment, that when left unrefrigerated can promote the growth of clostridium botulinum bacteria. This bacteria cannot be detected by taste or smell. Botulism in a potentially fatal food borne illness. “To reduce this risk of botulism, the garlic in oil mixture should be refrigerated and used within two to three days. Garlic-in-oil should always be discarded after two hours at room temperature, even if salt and acids are present. Commercially prepared oils have added acids and other chemicals to eliminate the risk of botulism, but still must be handled carefully and correctly.” (Michigan State University)
