I made this salad for Easter brunch. It went over very well with people who don’t like kale as much as I do 🙂
1 8 ounce bunch lacinato kale
1 tablespoon finely chopped red onion
1 10 ounce can mandarin orange sections, drained
1/2 cup strawberries, sliced (raspberries or blackberries would work instead or in addition)
1 tablespoon water
1 fresh lemon, juiced
2 teaspoons Dijon mustard
1 teaspoon honey (1 more if you like a sweeter salad)
1/8 teaspoon salt
1/3 cup olive oil
In a medium bowl, combine dressing ingredients and wisk together.
In a large bowl, rinse kale in cold water with sea salt. Drain water and rinse salt from kale. Dry with salad spinner or paper towels. Chop the kale into 1/2 inch pieces and place in large salad bowl, discard the tougher stem pieces.
Drizzle 4 tablespoons of dressing over kale. Using clean hands, massage the kale for 1 minute or until it begins to wilt. (The combination of the acid from the lemon juice, salt and heat of your hands will tenderize the kale leaves.) Taste and add more dressing as needed. Add red onion, strawberries and mandarin oranges, toss to mix.