Kale Salad with Smoked Almonds, Parmesan, and Creamy Mustard Vinaigrette
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Ingredients & Equipment
What we send
- 12 ouncesdinosaur kale
- 3 tablespoonshickory-smoked almonds
- 1 clovegarlic
- 1 packetDijon mustard
- 1 packetmayonnaise
- 1 tablespoonChampagne vinegar
- 3 tablespoonsdried cherries
- 2 ouncesshaved Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- Tree Nuts
Rinse all produce. Tear kale leaves into bite-size pieces, discarding long stems. Using your hands, massage kale until beginning to soften, 1-2 minutes. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan.
Make garlic paste
Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
In a large bowl (big enough for the salad), combine Dijon, mayonnaise, Champagne vinegar, and garlic paste. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired.
Toss and serve salad
To bowl with creamy mustard vinaigrette, add dried cherries, kale, and half of Parmesan; toss to coat. Garnish with smoked almonds and remaining Parmesan. Bring kale salad straight to the dinner table and serve family-style. Enjoy!