For the Salad
Rinse, cut and "massage" kale leaves.
Massaging Kale leaves helps break down the cellulose, which not only tenderizes the leaf, but also takes away some of the bitterness. You can do this up to 12 hours in advance. I like to "massage" the leaves using olive oil, salt and pepper. Just knead the oil/leaves with your fingers for a few minutes. When you feel the leaves "soften" you know you're done.
n a bowl, create a bed using the kale leaves. Place the cooked quinoa, chopped almonds, sliced fennel, and pomegranate seeds on top.
Cover with generous amounts of dressing, toss and enjoy
For the Dressing
In a blender, add the lemon juice, egg yolk, garlic, dijon and salt/pepper.
Mix on low speed
As blender is running, slowly drizzle in the olive oil. Blend for 20 seconds all together and enjoy
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