I tweaked a couple of things from the recipe but mostly followed it. To start, I stripped the kale off the stems and sliced it into ribbons and then bite size pieces. For the massaging, along with the kosher salt, I also added a little extra virgin olive oil and fresh squeezed lemon juice.
I massaged until the kale was soft and changed brighter green in colour.
I made the dressing. I used a microplane to get the zest off a whole lemon and added it to the jar.
I added the apple cider vinegar, lemon juice, extra virgin olive oil, about two teaspoons of unpasteurized honey and fresh cracked pepper and kosher salt.
I gave it a good shake and put this in the fridge until needed.
I sliced the red onion on a mandolin so I could get thin slices.
I soaked these in water and apple cider vinegar in the fridge until needed. I drained them when they came out.
Next I diced a "Pink Lady" apple up.
That was it. I tossed everything into the kale, including some walnut pieces, feta cheese and the dressing.
When mixed well, I covered with saran wrap and put it in the fridge until the fish was done.
Dinner was very simple and very delicious. I especially liked the lemon vinaigrette on the salad. The feta was good but I think goat cheese would be great.
I am very excited to try this salad!
ReplyDeleteLet me know if you do. I think you'll really like it. :)
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