This weekend I was making beer butt chicken at the cottage with this amazing Kale Salad and I knew I just had to share the recipe. One of my bridesmaid maid this salad last year for my bachelorette party and I have made it a few times since and EVERY. SINGLE. TIME. someone asks for the recipe….it’s just that good!!
Sundried Tomato Kale Salad
1 large bunch kale
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar…(I substitute fresh lemon juice and add 1 extra tbsp)
1 garlic clove finely chopped
1/2 tsp salt (I usually add more to taste)
1/4 cup pine nuts toasted
1/2 cup oil packed sun dried tomatoes drained and chopped
grated parmesan cheese
Trim and discard the thick centre rib from each kale leaf. Stack the leaves and cut into thin strips across the width. Next combine oil, lemon juice, garlic, salt, pine nuts, tomatoes and toss. Let stand at room temp for at least 15 minutes to allow the flavours to blend. I usually like to add this to the kale salad at least 30 minutes before serving to allow the bitterness of the kale to lessen and get a better taste for the salad. Finish with a generous handful of Parmesan cheese. Enjoy!!
Makes 4 -6 servings