Southern Kale Salad
Ingredients
6 cups kale washed and chopped
½ cup red onion finely diced
3 strips bacon
½ cup carrot grated
⅓ cup dried cranberries
¼ cup sunflower seeds
Photo courtesy of Valley Spirit Farm
For the lemon vinaigrette
3 tablespoons lemon juice
⅓ cup extra virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
Instructions
To make the lemon vinaigrette
In a medium jar or a bowl, combine olive oil with lemon juice, Dijon mustard, salt, and pepper. If using a bowl, whisk until everything is well combined and the vinaigrette is emulsified. If using a jar, just shake it for a minute.
To assemble the salad
Wash and dry the kale, then remove the tough stems, and give the kale leaves a rough chop into bite-sized pieces. Add to a large bowl, drizzle with a little bit of olive oil and a pinch of salt. Then with clean hands massage the kale leaves for about 3 minutes.
Combine the massaged kale in a large bowl with the rest of the ingredients (red onion, bacon, grated carrot, dried cranberries, and sunflower seeds).
Toss the salad until everything is well combined, and dress with the lemon vinaigrette.
Recipe adapted from Little Sunny Kitchen