August - Kale & Sweet Potato w/ Parsley Vinaigrette
Ingredients:
1 small bunch of fresh kale
2 small sweet potatoes (thin slices)
1/2 sweet onion (chopped)
2 oz. shaved parmesan
salt & pepper to taste
avocado oil
For the Vinaigrette:
Juice of 1/2 lemon
2 tsp Dijon mustard
1/2 tsp liquid aminos
1/2 tsp of balsamic glaze
1 tsp fresh parsley (finely chopped)
2 tbs good quality extra virgin olive oil
salt & pepper to taste
Method:
Wash your kale; remove all of the large & tough center stems, tear leaves into large pieces, and either pat or spin dry .
Next you’ll want to make your vinaigrette. In a small mixing bowl, whisk together all the vinaigrette ingredients except the olive oil. Once those are well combined, you can slowly (key word) begin to drizzle in the olive oil, being sure to whisk the whole time. This step is how you make sure the dressing emulsifies so that the oil doesn’t just separate from the rest of your ingredients.
Once your dressing is ready, you can pour the desired amount over your kale leaves and gently massage it into them. This will tenderize the leaves. Now set the dressed kale aside while you prepare the rest of the salad components.
Heat a frying pan with a little avocado oil and fry the slices of sweet potato until crispy and golden brown on both sides. You will probably want to do this step in a few batches to be able to cook them all evenly. As each batch is finished frying, slide them onto a paper towel to absorb some of the excess oil and season them with a bit of salt and pepper. Then move them to a single layer on drying rack to ensure they remain crispy. Continue this until all of your potatoes are fried.
Crispy sweet potato slices
Keep on a drying rack until ready to assemble your salad
In the same frying pan, saute the onions until golden and crispy. Season and set aside.
To assemble the salad, place your dressed kale leaves onto your serving plate and top with your sweet potatoes, crispy onions, and shaved Parmesan. Drizzle some extra vinaigrette over it all and enjoy.