Donate
Donate

Baby Kale Salad with Lemon Vinaigrette

The Classic Catering People
Espresso Rubbed Salmon
Espresso Rubbed Salmon with baby kale salad (Photo courtesy The Classic Catering People)
Jump to Recipe Print Recipe
Espresso Rubbed Salmon

Baby Kale Salad with Lemon Vinaigrette

Print Recipe Share on Facebook
Course Salad

Ingredients
  

Salad:

  • 1 bunch baby leeks
  • 1 bunch asparagus
  • 1/2 lb. kale

Lemon Vinaigrette:

  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup white wine vinegar
  • 2/3 cup olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions
 

  • Place the lemon juice and white wine vinegar in a small bowl and whisk in olive oil to emulsify. Season to taste with salt and pepper.
You May Also Like
Recipe: Three Ingredients Snowy Almond Cookies
Three Ingredients Snowy Almond Cookies

These snowy almond cookies from Elite Jakob are gluten free, easy to make, and most importantly -- delicious.

Recipe: Cucumber and Purple Cabbage Salad
Cucumber and Purple Cabbage Salad

It doesn't get much easier than this cucumber and purple cabbage salad from Elite Jakob, perfect for a warm spring day.

Recipe: Lemon and Dill Salmon
Lemon and Dill Salmon

This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.

Recipe: Roasted Eggplant with Tomato and Tahini
Roasted Eggplant with Tomato and Tahini

This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.