Kale Salad
Rate this recipe
4.1/5
(15 Votes)
Ingredients
- Dressing:
- 1 tsp honey
- 3 to 1 ratio of olive oil to balsamic vinegar
- garlic cloves (crushed)
- salt and pepper to taste
- Salad:
- Dark green kale
- cherry tomatoes
- Topping:
- thin sliced Parmesan cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
- Add and whip together all the dressing ingredients.
Step 2
- Taking the kale, take out leafs from stem, and cut tomatoes in half.
Step 3
- Add dressing to the salad ingredients and mix
Step 4
- Cover and put in fridge for at least 24 hours before serving.
- Make sure to make this salad the night before serving.
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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