Tuesday, February 28

Kale Salad with Roasted Garlic Dressing


My boyfriend’s parents were in town visiting us over the weekend, and we had a wonderful time taking them to some of our favorite spots and restaurants in L.A. (Hatfield’s, Huckleberry, CafĂ© 14, and more). It was so much fun, but now I feel like we need to detox from this overly indulgent month. This kale salad is the perfect way to get back on track with my healthy meal plan and so simple to make. Raw kale is a very hearty green and stands up well to the strong, acidic roasted garlic dressing. The mustard and soft garlic get pulsed together in a blender and form a deceptively creamy vinaigrette that would taste good on literally anything. It’s the perfect side dish to a healthy dinner and would also be great with some croutons for a light lunch.


Kale Salad with Roasted Garlic Dressing:
For Dressing
  • Slice the top off of a whole head of garlic, drizzle with 1 tbsp. olive oil, and wrap in tin foil.
  • Roast garlic in a 375°F oven for 45 minutes, then let sit at room temperature until cool.*
  • Unwrap the foil and squeeze all the roasted garlic cloves into a blender. Discard remaining garlic shell.
  • Add 1 tbsp. Dijon mustard and 2 tbsp. red wine vinegar to the blender with the garlic.
  • Puree until smooth, then slowly add in 1 generous tbsp. olive oil. Season with salt and pepper.
For Salad
  • Chop 1 large bunch of washed dino kale into bite-size pieces.
  • Add kale to a bowl and use a vegetable peeler to shave a block of Parmesan cheese on top.
  • Toss with dressing and divide onto plates.
  • Add some freshly cracked black pepper and extra Parmesan on top.

Serves two (light lunch)
Serves four (side dish)
*Can be done a few days ahead and be kept in the fridge.