Springtime has us thinking healthy meals and fresh local produce. What better way to kick off the new season than with a salad chock full of antioxidants and vitamin C? Chef Luke Venner from elm restaurant gave us the recipe for one of his favorite salads, which can currently be found on the menu at elm.
Chef Luke Venner's Kale Salad
Serves 4 people
1 bunch Tuscan kale, ribs removed, finely chopped
½ cup smoked cheddar, crumbled
½ cup pecans, toasted and chopped
½ cup dried tart cherries
½ cup mustard vinaigrette, recipe follows
For the mustard vinaigrette:
1/4 cup sherry
1/8 cup honey
1/4 cup Dijon mustard
1/4 cup mayonnaise, or Greek yogurt for a healthier version
1 cup canola oil
1 tsp salt
In a medium bowl, combine sherry, honey, mustard and mayonnaise. Slowly add the canola oil while blending with an immersion blender and adjust the salt to taste.
To assemble the salad combine the kale, cheddar, pecans and cherries in a large bowl. Dress with the mustard vinaigrette and toss to coat. Let stand 10 minutes. Adjust the salt and pepper to taste. Any leftover dressing can be refigerated for a later use.