Kale Salad with Basil Vinaigrette and Mozzarella

This will be incredible when tomatoes are in season, but for now, it’s super fresh alongside oven roasted chicken.
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Kale, stems removed
Basil leaves, stems discarded
1/3 cup olive oil
Mozzarella, sliced
Other Ingredients
Juice of 1/2 Lemon
2 tbsp white balsamic vinegar or red wine vinegar
1 garlic clove
1 small shallot
Salt and pepper to taste
Crushed croutons
Wash kale and set about 5 cups aside in a large bowl. Sprinkle kale with a good pinch of salt and a glug of olive oil. Massage with hands to soften kale.
Add basil leaves, garlic, shallot, lemon, and vinegar to blender. Pulse to combine. Add oil and salt and pepper. Blend and taste. Adjust seasonings if needed.
Plate kale and top with mozzarella slices. Drizzle dressing over salad. Sprinkle with crushed croutons.
This dressing was so good we used the the rest of it as a dipping sauce for the chicken.
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