You will eat KALE and you will like it! Seriously it’s all in the dressing, at least in this case. For 17 years I’ve tried to make children eat salad. Recently, my eldest made a turn for the raw produce with Caesar-style dressings. Ding, ding, ding! Why did I keep trying vinaigrette’s?!! Now I just jam those greens with something bold & creamy. However, do not try this dressing alone! I caution everyone at the table to eat it at the same time. It doesn’t have any garlic, but if you’re a fan, you will appreciate what I’m saying.
Also, I’m throwing in a bonus salmon marinade & glaze – it’s too easy to ignore.
Best of all, my dairy intolerant friends, this one is for you. Nothing in this baby calls for lactaid.
(Note for gluten avoiders: please pick appropriate soy sauces for the fish marinade.)
1 shallot, chopped fine
Small handful parsley, chopped fine
½ lemon, squeezed for juice
1 tablespoon white wine vinegar
¼ cup neutral veggie oil
2 teaspoon Dijon mustard
3 grates pepper
¼ teaspoon salt
1 handful dried cranberries
1 bunch kale, curly, tuscan or your favorite, torn into pieces, tough ribs removed
I did the whole darn thing in my mini food processor-it takes a 2 minutes! Chop the shallot first, followed by parsley. Then everything else. Taste and adjust. Toss with kale (or another hearty green) and dried cranberries. Feel free to emulsify by hand.
The dressing works well with pasta, potato or mayo free chicken salads!
Salmon marinade ingredients
2 cloves garlic, minced
½ lemon juiced
2 tablespoons honey
¼ cup soy sauce
Mix the ingredients. Save half for glazing. Soak 4 six ounce fillets in the other half for at least 30 minutes in fridge in metal or glass dish, or in zip top bag. Dry, dress with a little olive oil, and grill over coals, not flame (medium on the gas grill). Flip fish when sides turn opaque. Bath with remaining glaze every couple of minutes. It’s done for me when it flakes. Works with salmon steaks and chicken fillets as well.
Add-ons: cayenne, ginger, scallions