KALE SALAD with MEYER LEMON VINAIGRETTE
Jason and I met four years ago. He was as weird as always, telling me that he could not pronounce my name even though he was 100% Korean. After a night of shock, I finally gave him my number. It was the best thing I ever did.
We celebrated by going to our favorite restaurant, Lawry’s Prime Rib. The annual celebration of our anniversary has become something of a tradition. This is the only time I get to eat meat!
We start at Lawry’s with their complimentary hot sourdough. You may not know this, but I’m a catholic. This bread – I could eat the entire plate of this for dinner, even if it meant skipping prime rib. No joke.
Then, they serve a spinning salad that will whet your appetite before the main dish. This salad may not seem like much, but you will finish it in a flash.
This is the best way to enjoy the Prime Rib. The chef will come by and slice the meat in front of your eyes before pouring it on their au jus. This dish is amazing with its mashed potato, creamed scorn, and Yorkshire pudding. I normally get the California Cut, but if I were up for it, I’d totally order the beef bowl.
With all the meat, it’s important to have a little balance. So today, I am bringing you a kale-based salad with avocado, quinoa, pomegranate seed, crumbled goat cheese, and pecans in Meyer lemon vinaigrette. This salad is perfect for a light meal or as a meatless option on Mondays.
Chop 4 cups of kale
One avocado, diced
1/2 cup cooked quinoa
1/2 cup pomegranate arils
Chop pecans to 1/2 cup
1/4 cup crumbled Goat Cheese
For the Meyer Lemon Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
Meyer Lemon Juice, freshly squeezed three tablespoons
Zest of one Meyer lemon
Sugar, 1 Tablespoon
In a small bowl, combine the olive oil, apple vinegar, lemon juice and zest, sugar, and lemon in the vinaigrette. Set aside.
Place the kale into a large serving bowl. Top with avocado, quinoa, and pecans. Pour the dressing over the salad and gently mix to combine.