Lemon Maple Dijon Kale Salad with Warmed Tomatoes

In my book there are only a few ways to eat kale: as a pesto, with bacon vinaigrette, and slowly marinated in lemon juice and olive oil... like this salad.

Ridiculously healthy, but delicious anyway!

Will cure anyone who hates kale of hating kale.

Serves 2

You will need:

1 medium bowl

1 small baking dish

Magic Bullet blender

Kale Salad

• 1/2 bag of raw kale, chopped (about 3 cups or 5oz)

• 1/4 cup olive oil

• Juice of 2 lemons

• Teaspoon salt

• Teaspoon fresh ground pepper

• Fresh burrata cheese, set aside

• 1/2 cup finely grated parmesan cheese, set aside

In a medium mixing bowl, add all ingredients, and stir/macerate every 10 or so minutes for an hour at least. The acid in the lemon and olive oil breaks down and "cooks" the kale while the salt takes the bitter out.

Dressing

• 2 tablespoons olive oil

• 2 tablespoons rice vinegar

• 1 tablespoon whole seed Dijon mustard

• 1 teaspoon Celtic salt

• 1 teaspoon fresh ground pepper

• 1 minced garlic clove

• 1 tablespoon Bourbon maple syrup (Trader Joe's) sub regular maple syrup - not the fake stuff though!

• 1 tablespoon 0 fat plain yogurt

Puree in a blender, preferably the tiny Magic Bullet blender - great for dressings or small serving smoothies.

Tomatoes

• Preheat oven to 400 degrees F

• About 20 small cherry tomatoes

• 1 tablespoon olive oil

• 1/2 tablespoon whole seed Dijon mustard

• 2 garlic cloves, minced

In a small baking dish, mix ingredients and bake at 400 degrees F for 20 minutes.

To serve, mix dressing and parmesan cheese into bowl with lemon juice and kale, mix well. Plate kale and dressing on a flat dish, top with burrata and warm roasted tomatoes.

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