For the SALAD:
1 bunch baby broccoli
8 cups (1 bag) chopped kale, massaged
juice from 1 lemon
roasted nuts of choice (almonds, walnuts, pecans)
For the DRESSING:
2-3 Tbsp. pure maple syrup
2 Tbsp. apple cider vinegar
1 scant Tbsp. dijon mustard
juice from 1/2 lemon
salt & pepper, to taste
1/4 C. high-quality olive oil or tahini
1) Roast nuts in oven on 350 degrees until just fragrant and toasting. (Keep an eye on them so they don't burn! Stir frequently.)
2) Get a large bowl of ice water ready, but set aside.
3) Remove any large, hard stalks of kale from the bag of chopped kale. Massage well (for 2-3 minutes) with lemon juice to soften. Set aside.
4) Boil baby broccoli in small saucepan filled with salted water for 2 minutes.
5) Pour off salted water, then plunge broccolini into ice water bath for 1 minute. Drain and chop coarsely.
5) Combine all vinaigrette ingredients except oil or tahini, then whisk the oil or tahini into the dressing until it thickens up.
6) Toss together the massaged kale, chopped broccolini, roasted nuts, and vinaigrette. Serve immediately.
No comments:
Post a Comment