Make this dressing ahead and use it whenever you need a quick kale salad fix:
1/2 cup of olive oil
1/4 cup apple cider vinegar
1/4 cup lemon juice (the juice of approximately 1 good lemon)
1/2 cup of maple syrup
1 tsp of salt (more or less to taste)
This will keep fine in a jar for 2-3 weeks in the fridge.
Today’s kale salad at the farm contains chopped dried figs, sunflower seeds, and a sprinkling of pickled red onions. We like to dress the kale and let it chill for at least 30 minutes prior to serving for a nice tender salad.
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