August 29, 2010

Cauliflower and Kale Salad

Complements: adapted from Steamy Kitchen

6 large kale leaves (I mixed part kale and part spinach)
1/2 head cauliflower
1.5 cups cherry tomatoes, halved
1 tablespoon finely chopped onion (I used a few tablespoons)
1 teaspoon snipped chives
1/2 cup diced cucumber
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
1/4 teaspoon salt
freshly ground black pepper
3 tablespoons extra virgin olive oil

Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Finely chop the kale leaves. Add to a large bowl, along with the cherry tomatoes, chives, onions and cucumber. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently.
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