Grilled Kale Salad...looks yummy!

 For my grilled kale salad I used vegetables that I had previously grilled, eggplant, zucchini, yellow squash, corn, yellow and red peppers. In addition to that I added fresh cherry tomatoes and goat cheese to the salad with an extra drizzle of my vinaigrette over the top. Summertime freshness that is so good for you!

Print

Grilled Kale Salad

Ingredients

• Adapted from Chef Seamus Mullen's
• 1 cup olive oil
• 2 cloves garlic, finely minced
• 2 tablespoons, balsamic vinegar
• 2 bunches of kale, washed and spin dried, any variety with big leaves will do
• zest and juice of 1 lemon
• salt and pepper to taste

Instructions

1. Pre-heat grill.
2. In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.
3. Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.
4. Pile the kale in a big stack on a large platter or break up and place into a salad.
5. For salad add grilled assorted veggies, goat cheese and sliced cherry tomatoes.
6. VINAIGRETTE RECIPE to drizzle on top.
7. 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.