May 26, 2011
Kale Salad
A healthy and delicious dish that can accompany a pork sandwich or be served alone for lunch.
Ingredients
For the dressing:
- 1 tablespoon shallot, minced
- 2 tablespoon red wine vinegar
- 10 grinds freshly ground black pepper
- ½ teaspoon sea salt
- ¼ cup basil
- 2 tablespoons Veganaise or mayonnaise
- 6 tablespoons extra-virgin olive oil
For the salad:
- 1 bunch kale, stems removed and leaves cut into ribbons
- Creamy Vegan Basil Dressing, to taste (above)
- 1 ½ cups fresh strawberries, quartered
- ¼ cup slivered almonds, lightly toasted
- ¼ cup fresh basil, cut into chiffonade
Directions
For the dressing:
Combine all ingredients except olive oil in a food processor or blender. With mixer running, add olive oil in a slow steady stream until dressing is emulsified.
For the salad:
Wash and dry kale ribbons. Toss with basil vinaigrette 10-15 minutes before serving so kale has time to soften. Arrange on serving platter and then top with berries, almonds, and fresh basil just before serving.
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