Kale Blueberry Salad with Honey Mustard Vinaigrette

Ok. I know you guys are probably sick of kale recipes at this point. But here’s why this one is better than all the other kale recipes I’ve posted:

1. The kale was fresh from the Union Square Greenmarket. I’m usually suspicious of the claim that farmer’s markets have better produce than supermarkets. Sometimes, they taste the same. Sometimes, they taste worse, like when you bite into a maggot in your pesticide-free apple (true story). But fresh greens taste like an entirely different vegetable from their Stop & Shop counterparts. Try buying fresh lettuce some time. You might have to spend an extra couple minutes washing off the dirt, but it tastes amazing.

2. I bought Tuscan kale instead of whatever odious green usually comes in those giant bags of “col rizada.”

3. Blueberries! I don’t know why, but blueberries and kale taste great together. I substituted them for pomegranate seeds, but I bet the pomegranate version tastes delicious, too.

4. The dressing. It’s homemade honey mustard vinaigrette. Do I even have to say any more?


For the salad:

-Tuscan kale


For the dressing:

-1 tbsp apple cider vinegar

-2 tsp honey

-2 tsp mustard

-2 tbsp olive oil

As you can see, I used Jack Daniel’s Honey Dijon instead of honey and mustard. If you don’t own Jack Daniel’s Honey Dijon, I highly, highly recommend you add it to your condiment arsenal.

1. Cut your kale into ribbons. Do this by removing the leaves from the stems, like so:

Then, roll each leaf lengthwise:

Next, make one cut lengthwise:

Now chop horizontally:

When you’re done chopping all your leaves, you should get something like this:

2. Dump in blueberries.

3. Make the dressing. In a small bowl, combine apple cider vinegar, honey, and mustard. Add olive oil while stirring the mixture hard to emulsify. Pour over salad and toss to coat.

I served this up with some steamed sockeye salmon with dill and plain rice. 

And I ended up making it again later in the week!


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