Kale salad with a garlic - caper vinaigrette

Indulge in the bold flavors of a kale salad drizzled with a zesty garlic-caper vinaigrette. A perfect balance of tangy and savory in every bite.

Ingredients:

• 4 cups Kale - (1) big bunch
• 2 Garlic Cloves
• 2 tablespoons Capers - salted, not brined
• 6 Sun Dried Tomatoes - Halves
• 1 tablespoon Dijon Mustard
• 1 tablespoon Champagne Vinegar
• 2 tablespoons Pecorino - grated
• 1/4 cup Olive Oil - extra virgin

Instructions:

1. Prepare the Kale - slice the bunch into 1-2 pieces. Remember to remove any stems. Wash the kale and dry it thoroughly. Keep it aside. Toast the pine nuts in a skillet or in the oven until they turn a light shade of brown. Set them aside.Dice the garlic. Cut the capers. Heat 1 tablespoon of olive oil over medium heat in a skillet and sauté the garlic briefly, until it becomes translucent. Add the chopped capers and cook until heated through. Remove from heat and transfer to a mixing bowl. Mix in the Dijon mustard, champagne vinegar, and a squeeze of half a lemon. Whisk the ingredients together and set it aside.Prepare a steamer and heat it up. Once the water is hot, remove the steamer and soak the sun-dried tomatoes in the water for 3-4 minutes to rehydrate them. Remove them from the water, let them cool slightly, then slice them into strips. Set the strips aside.Complete the vinaigrette by whisking in 1/4 cup of extra virgin olive oil into the mixing bowl. The Dijon mustard should help emulsify the vinaigrette. Taste it and adjust the flavors with lemon juice, salt, and freshly ground pepper. This vinaigrette might be more than needed for the dish, but you can use the extra on other dishes like seared halibut, salmon, or arugula.Steam the kale over high heat for 3-4 minutes. Keep a close eye on it to maintain the desired slightly firm texture.Take the kale out of the steamer and spread it out on a large plate. Cool it in the fridge. Alternatively, you could shock it in a cold water bath, but that would add moisture back to the kale that you just dried.Toss the room temperature or chilled kale with the delicious vinaigrette (to your liking), a generous amount of pine nuts, and the rehydrated sun-dried tomatoes. Sprinkle some pecorino on top. Pecorino cheese pairs well with the robust kale.I can't dictate how you should assemble this salad according to your taste, but personally, I enjoy the contrast of hearty kale with a flavorful vinaigrette and creamy pine nuts. Oh, and don't forget about the sun-dried tomatoes!Enjoy!

Summary:

• Calories: 626 kcal
• Fat: 61 g
• Protein: 11 g
• Carbs: 15 g
• Potassium: 774 mg
• Magnesium: 73 mg