Tuscan Kale Salad with Grilled Salmon
One of my favourite restaurants near my place has the most delicious Tuscan Kale Salad! I'm always craving it and use every excuse I can to have dinner there (hehe). After eating this salad numerous times, for research purposes, of course, I've nailed down the recipe to make it at home. This is the perfect salad to make ahead of time because the longer you marinate the kale the better it tastes!
· 3 Tablespoons raisins
· 2 Tablespoons white wine vinegar
· 3 Teaspoons fresh lemon juice
· 1 Tablespoon raw honey
· 1 Teaspoon grated lemon zest
· 2 Tablespoons extra virgin olive oil
· Pinch of sea salt
· 1 bunch organic Tuscan kale (wash, dry, remove stems + chop finely)
· 3 Tablespoons toasted sunflower seeds (toast in a dry med-heat pan 2-3 minutes)
In a large bowl, combine white wine vinegar, lemon rind, lemon juice, honey, olive oil and salt, and whisk. Add the kale and massage for about 2-3 minutes (the longer you do this the better it is on your digestion). Then add your toasted sunflower seeds and raisins. Let marinate for 20 minutes at room temperature, tossing occasionally. Sprinkle with parmesan shavings and serve by itself or with a beautiful piece of grilled salmon.
Preheat your oven to 400F
Season your salmon filets with salt, pepper, lemon and a drizzle of extra virgin olive oil. Place on a baking tray lined with parchment paper and bake for 10 minutes and broil on high for 2 minutes. Simple!
Let me know if you try my version of the Tuscan Kale Salad!
Happy cooking beautiful!