Everyday Kale Salad with Meyer Lemon Dressing

Meyer Lemon Dressing

• 2 Teaspoons Meyer zemon zest plus more for serving if desired
• 1/4 Cup + 2 Tablespoons Fresh Meyer lemon juice
• 1 Tablespoon honey
• 1/4 Cup + 2 Tablespoons extra virgin olive oil
• Kosher salt

Salad:

• 2 Bunches Lacinato or Dino Kale

Optional Toppings:

• Freshly grated parmesan
• Toasted breadcrumbs
• Toasted pistachios or almonds
• Shredded rotisserie chicken
• cooked grains, such as quinoa or farro

‍

• The Lemon: Meyer lemons are the move here. If you can’t find them, regular lemons will work, but they are more acidic, so you’ll want to up the sweetness by perhaps doing part fresh lemon and part fresh orange juice, or with a few extra drizzles of honey in the dressing.
• The Kale: While Lacinatio or dino kale is my favorite, Tuscan, or curly kale, also works here. You could also enjoy this dressing on any other leafy green, and if you go that route, don’t let it sit in the dressing for 30 minutes, instead, dress right before serving.
• The Honey: Honey adds a welcome and complimentary floral kind of sweetness. If you can’t have it for any reason, simply leave it out!
• The Toppings: I love this salad for it’s simplicity but don’t let that stop you from adding all the crunchy, creamy things. For crunch, I love toasted breadcrumbs, crispy chickpeas, or toasted pistachios or almonds. For added richness, crumbled goat or feta cheese are great additions.
• Round it Out: Make this more of a meal with your favorite protein, like shredded rotisserie chicken, and/or incorporating cooked grains, like quinoa or farro.

‍

Make the dressing

1. In large bowl, whisk together Meyer lemon zest, Meyer lemon juice, and honey. Generously season with kosher salt. Gradually whisk in the olive oil until combined.

Prep the kale

1. To remove the stems, with one piece of kale at a time, hold the stem with one hand and use your other head to run your fingers along the kale to pull the leaves away. Repeat with remaining kale. Discard stems.

Toss to combine + let sit for 30 minutes.

1. Roughly chop kale and toss in large bowl with Meyer lemon dressing, adding more Meyer lemon zest if desired. Let sit for 30 minutes to soften the leaves and take some of the earthy, bitter bite off of the kale.

Serve

1. Serve with desired toppings or as is.

‍