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Kale Salad with Lemon Dijon Vinaigrette, Dried Apricots and Toasted Breadcrumbs

Print Recipe
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Ingredients Method

Ingredients
  

Lemon Dijon Vinaigrette
  • 1 lemon, zested and set aside
  • 1 lemon, juiced
  • 2 tbsp whole grain dijon mustard
  • 1 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • 1 garlic clove, minced
  • ⅓ cup olive oil
Salad
  • 1 bunch tuscan kale, de steamed and chiffonade cut
  • 1 tbsp butter
  • ½ cup panko breadcrumbs
  • ⅛ tsp garlic powder
  • ⅓ cup dried apricots, roughly chopped
  • ½ cup pecorino cheese, freshly grated

Method
 

Lemon Dijon Vinaigrette
  1. Zest lemon, and set aside to garnish salad.
  2. To a bowl, add remaining ingredients, except oil, and whisk together.
  3. While continuously whisking, drizzle in oil to form vinaigrette. Set aside.
Salad
  1. Remove steams from leaves, and chiffonade cut. Wash and dry thoroughly.
  2. Transfer to a bowl and massage leaves for a few minutes until they turn bright green and become tender, set aside.
  3. In a small bowl, add roughly chopped dried apricots and just enough warm water to cover them. Let soak for about 5 minutes then drain.
  4. In a small sauce pan over low heat, melt butter then add in breadcrumbs. Mix periodically until golden brown then mix in garlic powder and remove to heat.
  5. When ready to assemble, add some dressing to kale and mix thoroughly. Mix in half of grated cheese, half of breadcrumbs, and have of apricots.
  6. To serve, plate salad and then top with remaining half of toppings and lemon zest.