Superba-Inspired Kale Salad
INGREDIENTS
lacinato kale, thinly sliced
golden raisins
champagne vinegar
roasted sliced almonds or pine nuts
parmesan, pulverized (omit or use vegan parmesan to make vegan)
mint leaves, torn
sourdough bread, torn into bite size pieces (regular or gluten-free)
juice from 1/2 lemon
1/4-1/2 teaspooon dijon mustard
1 teaspoon sherry or champagne vinegar
small splash maple syrup (optional)
1.5 tablespoons or more olive oil
salt and pepper to taste
METHOD
Preheat oven to 425 degrees F.
In a small bowl, place 2 tablespoons of golden raisins. Add 1 teaspoon of champagne vinegar and tablespoon hot water. Set to the side.
Place torn bread onto a baking sheet and drizzle with avocado/olive oil and season with salt. Mix well. Bake for 5 minutes or until golden brown.
Prepare dressing - add lemon juice, mustard, sherry vinegar, olive oil, maple, salt, and pepper into a bowl. Whisk until emulsified.
Place thinly sliced kale into a bowl. Add a good drizzle of the dressing over the kale and massage the kale very well. Let it sit for 5 minutes.
Drain the liquid from the raisins and then add as much of the raisins as you want on the kale.
Add almonds, mint, a good amount of parmesan, and half of the croutons.
Toss well. Taste and adjust for seasoning. More dressing? Salt? Pepper?
Garnish with more parmesan, raisins, and the rest of the croutons. Enjoy:)
