Sunday, December 29, 2013
Kale, Apple and Parmesan Salad with a Lemon Vinaigrette
Kale, Apple and Parmesan Salad (serves 4)
1/2 head of dinosaur kale, bottom stems removed and kale sliced in ribbons
1/4 head of green cabbage, sliced in thin strips
3-4 cups baby spinach
1 apple, sliced thinly
1/4 cup pine nuts, toasted
1/2 cup roasted butternut squash
1/2 cup roasted fingerling potatoes
1/4 cup Parmesan cheese, grated fresh
1. Combine all ingredients in a bowl.
2. Top lightly with the lemon vinaigrette (recipe below).
2 tbs freshly squeezed lemon juice
4 tbs extra virgin olive oil
1 tsp dijon mustard
1/4 tsp sugar (optional)
Salt and pepper to taste
1. Whisk all ingredients together.
2. Use to top salads, pastas or even lentils.