Baby Kale Recipe
Organic Kale Bacon Manchego Radish Sunflower Seeds Lemon Vinaigrette
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Ingredients
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Salad
Lemon Vinaigrette
Method
Lemon Vinaigrette
- 1
Make the vinaigrette
In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
- 2
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Set aside.
Salad
- 3
Prepare the salad ingredients
Rinse and dry the baby kale thoroughly. Thinly slice the radishes. Chop the cooked bacon into bite-sized pieces. Toast the sunflower seeds in a dry skillet over medium heat for 2–3 minutes, until golden and fragrant.
- 4
Assemble the salad
In a large salad bowl, combine the baby kale, radish slices, chopped bacon, and sunflower seeds. Drizzle with the lemon vinaigrette and toss gently to coat.
- 5
Add cheese and serve
Top the salad with shaved Manchego cheese just before serving. Serve immediately for the freshest texture and flavor.
