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.
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
Est. added sugars 4
How to Make It
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.
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.