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Kale Salad with All-Day, Everyday Dressing

Photo: Hector Manuel Sanchez

Total time 15 mins
Yield

Serves 4 (serving size: about 1 1/2 cups)

Use the best honey you have for this easy, versatile dressing. Try pairing this with grilled steak or chicken. Our Grilled Flank Steak with Onions, Avocado, and Tomatoes showcases in-season ingredients and the char of the steak would balance well with sweet and tangy honey dressing with the bitter bite of kale salad. 

Ingredients

  • 2 1/2 tablespoons extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 2 tablespoons grated pecorino Romano cheese
  • 1 tablespoon minced almonds
  • 1 tablespoon chopped fresh thyme
  • 2 1/2 tablespoons fresh lemon juice
  • 1 tablespoon wildflower honey
  • 1/4 teaspoon kosher salt
  • 6 cups baby kale (5 oz.)
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup torn basil leaves
  • 1 cup baby heirloom tomatoes, halved

Nutrition Information

  • calories 156
  • fat 11.4 g
  • satfat 2.2 g
  • monofat 7.5 g
  • polyfat 1.1 g
  • protein 3 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 231 mg
  • calcium 128 mg
  • Est. Added Sugars 4
  • sugars 6

How to Make It

  1. Combine oil and garlic in a skillet over medium-low heat; cook 3 minutes or until garlic is golden, stirring occasionally. Remove garlic with a slotted spoon; reserve garlic. Transfer oil to the bowl of a mini food processor. Add cheese, almonds, thyme, juice, honey, and salt; process until well combined.

    Photo: Squire Fox; Styling: Carla Gonzales-Hart
  2. Combine kale, parsley, and basil. Toss with dressing. Arrange about 1 1/4 cups salad on each of 4 plates. Divide tomatoes and garlic evenly among salads.