Kale Salad with Dijon Vinaigrette
This zesty salad will make you rethink kale as a side dish. While the winter vegetable can intimidate with its toughness, once you break it down kale is delicious and great for you. It detoxifies, helps prevent cancer, and can even lower cholesterol.
1 large bunch of Tuscan kale, tough center stems discarded, leaves shredded
2 heads radicchio, shredded
1 tart apple, such as Granny Smith, peeled, cored and chopped
1/3 cup pomegranate seeds
2 tablespoons toasted pumpkin seeds
3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 garlic clove, finely grated
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil
1. Combine lemon juice, vinegar, Dijon mustard, shallot, garlic, salt and a pinch of pepper in a small bowl. Set aside to let flavors meld. To finish, whisk oil into dressing. Check seasonings.
2. Mix shredded kale and radicchio in a large bowl. Add apple and pomegranate seeds to salad, and toss with dressing to coat. (You may not need all the dressing.) Garnish with pumpkin seeds.
Nutritional note: This salad contains about 240 calories per serving, and can be paired with roasted squash for a healthful vegetarian dinner.