| Kale Apple Radish Salad Courtesy of Liana Robberecht, Executive Chef, Calgary Petroleum Club July 8, 2013 |
Yields: approximately 4-6
Ingredients
- 1 tbsp. lemon zest
- Juice of 1 lemon
- ¼ cup extra-virgin olive oil
- 1 tsp. grainy mustard
- 2 tbsp. apple cider vinegar
- 1 tsp. Chinook Honey
- 1 tbsp. chopped fresh tarragon
- 8 cups coarsely chopped flowering kale, ribs removed
- 6 whole radishes , cut into six quarters
- 1 apple (i.e. , Pink Lady, gala , Ambrosia) cored , cut into matchsticks
- 1 tsp. sweet onion, shaved thin (use mandolin)
- Coarse salt and freshly ground black pepper
