A tangy Lemon Dressing coats and tenderizes Kale-and-Collards Dressing.
This recipe goes with Kale-and-Collards Salad
Yield: Makes about 1 cup
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together lemon juice, minced garlic, Dijon mustard, kosher salt, and freshly ground black pepper in a small bowl; add olive oil in a slow, steady stream, whisking constantly until smooth.
Only you will be able to view, print, and edit this note.Add Note