When I first made this salad, it was for friends who claimed to dislike kale. They also didn’t think salad was a “breakfast food” so, of course, I served it to them for breakfast. They said they were won over on both counts. Time will tell.
When made it again to measure everything for the recipe, I had it for dinner with smoked salmon. Maybe I should serve both for breakfast next time I see them!
Time: 10 minutes
20g apple cider vinegar
1 clove garlic – minced or grated
8g sesame seeds
1.5g kosher salt
1 pinch fresh ground black pepper
60g grape seed or other neutral-flavoured oil
200g baby kale
200g fresh blueberries
100g cranberry cheddar cheese – grated
In a small bowl, whisk together the vinegar, honey, garlic, sesame seeds, salt and pepper. Slowly whisk in the oil.
Pour the dressing into a large serving bowl. Add the kale and toss with your hands to coat evenly. Add the blueberries and cheese, tossing again.