Magical things happen when you marinate kale; it actually becomes edible and enjoyable. Allowing the kale to marinate with the dressing for several hours completely transformed the way my kale salad tasted.
What you need:
Kale – I get the bagged kind with the stems already cut
Your favorite salad toppings. I used tomatoes, feta cheese, green olives and raisins.
For the dressing:
1/4 cup lemon juice
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
1 teaspoon olive oil
1/2 a medium onion chopped
Fresh garlic cloves or minced garlic
Kosher salt
Black pepper
What you need to do:
Mix all of the above ingredients in a jar and shake well
Place kale in a bowl and fully coat with the dressing. You will notice the dressing go to the bottom of the bowl, drain and pour back on kale. Really massage the kale and get it soaked. This is a dry and thirsty green! Keep draining and coating the kale until you have a little bit of drainage.
Cover and place in refrigerator over night or at least for a couple of hours.
Remove from fridge and drain excess dressing. Feel free to coat it again, if not just drain completely.
Add salad toppings and enjoy!
