Fall Kale Salad for Two
From Chef Trey Cioccia, The Farm House
· 5 oz. Baby Kale or Tuscan Kale
· 2 oz. Preserved Lemon Vinaigrette to dress
· 2 oz. Shaved Raw Onion
· 1 oz. Asiago Cheese
For the Preserved Lemon Vinaigrette:
· 1 cup Champagne Vinaigrette
· 1 tsp. cracked pepper
· 1/4 cup sugar or honey
· 1 preserved lemon peel only***
· 2 cups olive oil
Steps for the Vinaigrette:
In a blender, add all of the ingredients except the olive oil and blend until smooth. Then, on medium speed, slowly drizzle the olive oil into the blender until emulsified.
To Build the Salad:
In a bowl, add the kale and onion before adding your desired amount of dressing. Then toss with your hands to avoid bruising the greens and finish with a pinch of salt.
Last step: place the dressed salad on two plates; top each portion with the shaved asiago cheese, serve and enjoy!
***How to Make Preserved Lemons:
Super easy to make and great to have on-hand, as they add freshness to many dishes and allow for more versatility in the kitchen. Once made, these last up to a year.
Start with enough lemons to fill a Mason jar.
Cut the lemons crossways and not all the way through. Then, pack each lemon with kosher salt and pack in jar. Repeat until the jar is full.
Place lid on top and put in freezer for at least 3 weeks before using or store for up to one year.
Trey would like to demo a baby kale salad w/shaved onion, black pepper, preserved lemon & Asiago cheese. It's a delicious early fall salad & he will show how to make preserved lemons -- super easy (water, lemon & salt) & lasts forever. It adds so much versatility in the kitchen. It's great color too & he can speak how to use this.