Season 1 Episode 1
Kale Salad with Glaciers End Vinaigrette
Course: Salads, LunchCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
0
minutesIngredients
- Vinaigrette
6 tablespoons salad oil
2 tablespoons Glaciers End shrub
2 teaspoons local honey
1/4 teaspoon salt
1 garlic clove, minced
- Salad
1 bunch (about 6 ounces) Tuscan kale, stemmed and chopped
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red or sweet onion
Parmesan crisps for topping
Directions
- Vinaigrette
- Whisk all ingredients together in a mixing bowl until the dressing is creamy and pale in color. Alternatively, you can use an immersion blender to combine the ingredients.
- Toss the kale, tomatoes, and onions with the vinaigrette and place it into a serving bowl. Crumble the Parmesan crisps on top as desired, leaving a few whole to use as a center garnish.
Notes
- Make the dressing the night before you need it for maximum flavor. You can store the dressing in an airtight container in the refrigerator for up to 3 days.
- Glaciers End website
