Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette
Superfood Crunch Salad with Homemade Balsamic Apple Vinaigrette is :
caveman , gluten free , dairy free , lacto ovo vegetarian , primal , veganBy Oh She Glows
apple cider vinegar
black sesame seeds
extra virgin olive oil
fine grain sea salt
In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired.
Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry.
Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
Add the toppings (as much as you want - I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don't think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.