Brunch Jan 1, 2025
Note: Made six large side salads.
This wasn't the noteworthy of a salad, but I liked the vinaigrette dressing and the method of marinating the kale and mixing with fresh romaine lettuce.
Ingredients:
2 bunches Curly Kale
1 Head of Romaine Lettuce
3 Carrots
1 cup Extra-Virgin Olive Oil
4 tablespoons Sherry Vinegar
4 Galic Cloves
4 teaspoons Fine Grain Sea Salt 4 teaspoons Freshly Ground Black Pepper
4 teaspoons Honey
Directions:
Rinse and spin dry kale and romaine lettuce in batches. Then cut into bite sized pieces. Add kale to a medium mixing bowl, romaine can be stored in the spinner with a little water left in the bottom to keep it fresh.
Peel and shred the carrots, add to the bowl of kale.
In a small mixing bowl, whisk together all the remaining ingredients to make a salad dressing. Add a fourth of the dressing to the kale and carrots. Toss together with your hands, squeezing the kale to help break it down. Cover and allow to marinate for at least 45 minutes.
When ready to serve, add a third of the kale mixture, a third the romaine, and then a third of the remaining dressing to a large mixing bowl. Toss to combine.
We ate the remaining salad over the next two days, and the kale was fine, if not better after the longer marination. Just keep everything in the fridge.
Final Notes:
I actually originally only made a fourth of the above dressing recipe and hoped it was enough to cover the romaine when added. It wasn't. Might only need to have multiplied it by three.
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