The Perfect Fall Meal Part 2: Kale Salad with Apricot Vinaigrette

I have been making kale salad relatively frequently, now that I know you can make it more tender. I use a dressing recipe from Food 52, and have made a blackberry and apricot variety. Both are very good. This time I used apricot.

Kale Salad with Apricot Vinaigrette
Makes roughly 6 side salads
2 bunches of kale
1/4 cup olive oil
1/4 cup apricot preserves
1 1/2 tbsp lemon juice
1 1/2 tbsp apple cider vinegar
1/2 tsp salt
A pinch of black pepper

Wash and dry the kale and break it into bite sized pieces with as little stem as possible. Massage the kale with a little olive oil and a dash of salt to tenderize the greens. Set the kale aside.
Whisk together the oil, preserves, vinegar, lemon juice, salt and pepper. Massage the dressing onto the prepared kale. I allow the salad to sit in the fridge for a few hours before consuming it. It also holds up well for leftovers the next day! I added feta to taste before serving, but use your creativity with toppings!



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