About 4 to 6 Servings
1/3 cup extra virgin olive oil
Juice from 1 Lemon
2 Tbsp Dijon mustard
Salt and freshly ground black pepper
1 bunch kale, stems removed, cut into small pieces
1/3 cup dried cranberries
¼ cup sunflower seeds
To Prepare Dressing:
In a small bowl combine all of the dressing ingredients. Whisk until ingredients are well blended. Season with salt and freshly ground pepper to taste.
To Prepare Salad:
In a salad bowl thoroughly toss kale leaves with dressing. Add cranberries, sunflower seeds and Parmigiano-Reggiano cheese and toss. Serve in salad bowls.
Lacinato kale, also known as Tuscan kale or Dino kale makes a great salad. The leaves are softer and not quite as tough as curly kale.
Unlike other leafy greens, kale lasts a long time. You can trim the leaves from the stem, cut into small pieces and then store in a Ziploc bag in the fridge. Just be sure to dry leaves thoroughly with a paper towel or clean dish cloth before tossing with dressing.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.