Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon maple syrup
sea salt
freshly ground black pepper
4 tablespoons olive oil
2 tablespoons diced dates
1 medium clove garlic, minced
dried red pepper flakes to taste
6 cups kale – washed, patted dry, stemmed, sliced ¼-ich crosswise
½ cup toasted slivered almonds for garnish
1/3 cup dried cranberries
Directions:
1. To make the vinaigrette: In a small bowl, whisk together the lemon juice, and syrup; season with salt and pepper. Add the oil in a thin stream, whisking constantly. Stir in the dates, garlic, and a generous pinch of pepper flakes. Set aside.
2. Put kale in a medium-large bowl. Stir vinaigrette and pour it on the kale; toss well. Allow it to sit at room temperature for 15-30 minutes before serving.
3. Taste and adjust seasoning as needed. Divide between 6 salad plates. Top with almonds and cranberries.
Makes 6 side-dish servings