ABOUT THE RECIPE:
This simple-to-prepare kale dish will enhance any meal with its interesting texture and pleasing taste. Paired with juicy tomatoes, it makes a tasty, oil-free salad to serve any time of year.
Makes 2 to 4 (side dish) servings
INGREDIENTS:
DRESSING
1 tablespoon Dijon mustard, plus more if needed, to taste
1 tablespoon maple syrup, plus more if needed, to taste
1 teaspoon balsamic vinegar
1 clove garlic, minced
SALAD
3 cups (firmly packed) destemmed and very thinly sliced kale (any variety, washed and dried)
10 to 14 grape or cherry tomatoes, halved
Salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put the mustard, maple syrup, and balsamic vinegar in a small bowl and briskly whisk to combine (see note). Taste and add more mustard or maple syrup, if desired. Add the minced garlic and whisk until combined. Put the kale in a large mixing bowl. Pour the dressing over the kale and toss to coat. Using clean hands, gently "massage" the dressing into the kale (for 15 to 30-seconds) to help soften it. Leave the kale and dressing to stand at room temperature for about 15 minutes, or refrigerate for up to 3 hours.
Right before serving, fold in the tomatoes, and top with salt and pepper (to taste). Toss and serve!
Chef's note: If you are not cooking oil-free, you can add 1 tablespoon extra-virgin olive oil before whisking the dressing together, if desired.
Ingredients
Directions
ABOUT THE RECIPE:
This simple-to-prepare kale dish will enhance any meal with its interesting texture and pleasing taste. Paired with juicy tomatoes, it makes a tasty, oil-free salad to serve any time of year.
Makes 2 to 4 (side dish) servings
INGREDIENTS:
DRESSING
1 tablespoon Dijon mustard, plus more if needed, to taste
1 tablespoon maple syrup, plus more if needed, to taste
1 teaspoon balsamic vinegar
1 clove garlic, minced
SALAD
3 cups (firmly packed) destemmed and very thinly sliced kale (any variety, washed and dried)
10 to 14 grape or cherry tomatoes, halved
Salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put the mustard, maple syrup, and balsamic vinegar in a small bowl and briskly whisk to combine (see note). Taste and add more mustard or maple syrup, if desired. Add the minced garlic and whisk until combined. Put the kale in a large mixing bowl. Pour the dressing over the kale and toss to coat. Using clean hands, gently "massage" the dressing into the kale (for 15 to 30-seconds) to help soften it. Leave the kale and dressing to stand at room temperature for about 15 minutes, or refrigerate for up to 3 hours.
Right before serving, fold in the tomatoes, and top with salt and pepper (to taste). Toss and serve!
Chef's note: If you are not cooking oil-free, you can add 1 tablespoon extra-virgin olive oil before whisking the dressing together, if desired.