Kale Salad Recipe w/ Garlic Lemon Aioli
This kale salad uses several of the ingredients in our bundles this week, and works so well together for a satisfying lunch.
Kale Salad w/ Lemon Garlic Aioli
A yummy kale salad with warm potatoes and shishito peppers. A September Summer/Fall salad.
Ingredients
- 1 Bunch of Curly Kale
- 1 Yukon Gold Potato
- About 4 Mountain Magic Tomatoes
- 1/4 to 1/2 Basket of Shishito Peppers
- 2-4 Cloves of Garlic
- 1 Lemon
- 2 Tbsp. Choice of Mayo
- 1 Tsp. Mustard
- Thyme and Oregano
- Olives
- Extra Virgin Olive Oil
- Cooked Quinoa or Hemp Seeds
Instructions
- Slice a potato into half moons. lightly coat them with a good quality cooking oil. Bake in the the oven at 400 degrees until cooked through and a little crispy. Towards the end of the time cooking, season them with paprika, onion powder, and garlic powder.
- Meanwhile in a pan with just a little bit of cooking oil, cook the peppers whole on low/medium heat. Let them brown on each side, and then cover the pan, put the heat on low, and let them soften.
- Chop up garlic in little tiny nuggets. In another little pan, or use a small side of the same pan, cook the garlic until it's lightly brown and crispy.
- Wash and dry the kale. Tear the leaves in bite size bits.
- Put the leaves in a bowl and drizzle just a little bit of olive oil, and sprinkle a little salt. Then massage the leaves.
- In a little bowl juice of one lemon, mayo, mustard, and some fresh thyme and oregano. Then add the crispy garlic.
- Add the kale to a serving dish. Then add the warm potato slices and shishito peppers. You can add quinoa or hemp seeds for added nutrition. Then add sliced tomatoes, olives, and more fresh thyme. Drizzle the aioli!
