Kale and Frisee Salad with Sherry Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by washing and drying the kale and frisee. Remove any tough stems from the kale and tear it into bite-sized pieces.
• STEP 2.In a large bowl, combine the kale, frisee, and any other desired salad ingredients such as cherry tomatoes, sliced cucumbers, or crumbled feta cheese.
• STEP 3.In a separate small bowl, whisk together the sherry vinegar, Dijon mustard, honey, olive oil, salt, and pepper to make the vinaigrette.
• STEP 4.Drizzle the vinaigrette over the salad and toss to coat evenly. Let the salad sit for a few minutes to allow the flavors to meld together.
• STEP 5.Serve the salad immediately as a side dish or add some grilled chicken or shrimp to make it a complete meal.
• STEP 6.Enjoy!

Cooking Tips

• Massage the kale with a bit of olive oil before adding it to the salad. This will help to soften the leaves and make them more tender.
• Feel free to customize the salad by adding your favorite ingredients such as roasted nuts, dried fruits, or avocado slices.
• For a heartier salad, you can also add some cooked quinoa or chickpeas.
• If you prefer a milder dressing, you can reduce the amount of sherry vinegar or add a bit more honey to balance the flavors.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• If you're making the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent the greens from wilting.
• To serve, you can garnish the salad with some freshly grated Parmesan cheese or a sprinkle of toasted nuts for added flavor and crunch.