Serves: 4
Cooking time: 45 minutes
Level: Starter
INGREDIENTS
2 cloves garlic, minced
2 tablespoons good quality olive oil
1 pinch sea salt
1 tablespoon lemon juice (about 1/2 a lemon)
1 bundle of curly kale
1/2 cup chopped walnuts
1/4 cup plump, dried cranberries
INSTRUCTIONS
To make the dressing, whisk together garlic, olive oil, sea salt and lemon juice till emulsified.
Alternatively you could use a food processor, but I found whisking worked out just fine.
Combine the remaining ingredients in a large bowl, pour over dressing, and toss well to combine.
Allow salad to rest in the fridge for about 10-15 minutes before digging in – this allows the kale to “relax” and take in the flavors.
