Kale Salad Recipe
roasted mushroom, black currant vinaigrette, crispy shallot
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Ingredients
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Salad
Vinaigrette
Method
Preparation
- 1
Roast the Mushrooms
Preheat your oven to 400°F (200°C). Clean and slice the mushrooms, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until golden brown.
- 2
Make the Vinaigrette
In a blender, combine black currants, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth and adjust seasoning to taste.
- 3
Prepare the Kale
Wash the kale thoroughly and remove the stems. Tear the leaves into bite-sized pieces and place them in a large bowl.
- 4
Assemble the Salad
Add the roasted mushrooms to the kale, drizzle with the black currant vinaigrette, and toss to combine. Top with crispy shallots.
