Author Notes
I created this recipe in an attempt to make raw kale more tempting. For a while I had been playing with the thought of turning the flavors of a classic lemon poppy seed cake into a salad dressing. My kale salad and the dressing turned out to be a wonderful combination. —Foodyear
Ingredients
- For the salad
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4 cups
kale
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2 cups
croutons
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1/3 cup
roasted, salted sunflower seeds
-
1/4 cup
pomegranate seeds
- Poppy seed vinaigrette
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4 tablespoons
olive oil
-
2 tablespoons
rice vinegar
-
1 teaspoon
honey
-
1 teaspoon
mayonnaise
-
1 teaspoon
lemon zest
-
1 teaspoon
lemon juice
-
1/4 teaspoon
salt
-
1 tablespoon
poppy seeds
Directions
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Mix all the ingredients for the dressing together with a whisk and set a side.
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Finely chop the kale and put it in a bowl with the dressing. Let it soak up some of the dressing before adding the rest of the ingredients. About 10 minutes. The kale will shrink a bit as it ‘drinks’ the dressing. You can skip this step, if you are in a rush.
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Enjoy!
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