Kale Salad with Honey-Lemon Dressing
This easy, versatile dressing will show off the unique flavors in your Local Hive Honey, no matter where it’s from. Lemon juice and pecorino cheese round out the dressing for a richer, restaurant-style dressing you’ll come back to again and again. If you’ve never had fresh, homemade salad dressing, prepare to be amazed.
This recipe does what all great recipes do: strike a balance of sweet, tangy, bitter and salty flavors. If you’re looking for a fuller meal, try adding slices of grilled flank steak or chicken. Or pair it with a honey entrée like our Chicken with Rosemary, Lemon & Olives.
Cook time: 15 mins
Servings: 4 (1 ½ cups each)
INGREDIENTS2 ½ tbsp extra-virgin olive oil
8 garlic cloves, thinly sliced
2 tbsp grated pecorino Romano cheese
1 tbsp almonds, minced
1 tbsp fresh thyme, chopped
2 ½ tbsp lemon juice
1 tbsp Local Hive Northeast Honey
¼ tsp kosher salt
6 cups baby kale or spinach
¼ cup parsley leaves
¼ cup basil leaves, torn
1 cup baby heirloom tomatoes, halved
DIRECTIONS1. Combine olive oil and garlic in a skillet over medium-low heat. Cook 3 minutes or until garlic is golden, stirring occasionally. Remove garlic with a slotted spoon and set aside.
2. Transfer oil into the bowl of a mini food processor. Add cheese, almonds, thyme, juice, honey, and salt. Process until well combined.
3. Combine kale, parsley, and basil. Toss with dressing. Arrange about 1 1/4 cups salad on each of 4 plates. Divide tomatoes and garlic evenly among salads.