Kale and Cheese Salad
1 4.5 ounce container Bowery Kale Mix
½ cup sliced almonds
1 lemon juiced
¾ teaspoon salt
3 tablespoons extra virgin olive oil
¼ cup grated Parmesan cheese
⅓ cup cider vinegar
3 tablespoons apple cider
2 tablespoons grainy Dijon mustard
Kosher salt, freshly ground pepper, to taste
Place kale and almonds in a serving bowl.
In a separate container, whisk together lemon juice, salt and olive oil. With a smaller spoon, stir in cheese, cider vinegar, apple cider, and grainy Dijon mustard. The dressing will be thick and cheesy, loosen with more acid (lemon juice) or olive oil, as you’d like or if you feel necessary. Season with Kosher salt and freshly ground pepper.
Add dressing to greens and using your hands or two spoons toss well, this may take a little work given the dressing is thicker.
Recipe developed by Ashton Keefe for Bowery Farming.