courtesy of Rustik Tavern
Kale Salad
Ingredients:
- Fresh, cleaned kale
- Thinly sliced shallot
- Picked dill
- Thinly sliced celery root
- Thinly sliced beet root
- Almonds
- Hard cave aged goat cheese
- Rosemary vinaigrette*
- Salt and pepper
Directions:
- Put the kale, shallot, and picked dill in a bowl, dress with vinaigrette and season with salt and pepper.
- Massage everything together to tenderize the kale.
- Place on a plate then top with almonds, beets, more dill, and grated goat cheese
*Rosemary vinaigrette recipe
- Rosemary
- Red wine vinegar
- Shallot
- Extra virgin olive oil
- Salt
- Pepper
- Honey
- Add the chopped rosemary, shallot, salt, pepper, red wine vinegar, and honey to a bowl or blender and slowly drizzle in olive as you mix or blend.
- Check and adjust to taste.
- If you are mixing by hand, finely chop the rosemary and shallot. This recipe is amazingly easy just be sure not to add too much honey. 1/2 tbs should be good per 1 cup of total vinaigrette.