Summer may get all the hype when it comes to salads, but personally, I believe the best salads come in autumn. Sure, it’s easy to start piling your plate with starchy potatoes and grains as soon as the air turns a bit crisp. But this recipe celebrates the harvest while still keeping things green and leafy well into the autumn.
You can use any type of kale you have on hand, or other hearty vegetables such as radicchio. This salad keeps well for a few days in the fridge, dressed with the vinaigrette, making it a hero for lunches and meal prepping.
Kale Tarragon Salad
- 1 bunch Kale (I used Tuscan/Dinosaur)
- 1/2 cup Homemade Mayonnaise
- 1/3 cup Fresh Tarragon (about 3-4 sprigs)
- 1 Small Scallion
- 1 Lemon
- 1 cup Shaved Brussel Sprouts
- 1/3 cup Chopped Flat Leaf Parsley
- 1/4 cup Mixed Seeds (roasted sunflower and pumpkin are my favorites)
- 3 tbsp Dried Cranberries
- Chop and then wash the kale. Washing kale after chopping will make the kale taste less bitter. Dry the kale in a salad spinner or by wrapping in a clean kitchen cloth.
- Add the homemade mayonnaise, fresh tarragon, scallion, lemon zest and juice to a blender and pulse until smooth. Taste, and add salt and pepper as needed.
- Dump the kale and shaved brussel sprouts into a large bowl and pour the dressing over it. Using your hands, gently massage the salad to help make the kale less fibrous.
- Toss in the parsley, and half of the seeds and cranberries. Top with the remaining seeds and cranberries.