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Presented by Fran Scibelli
Ingredients: one bag Tuscan kale (darker, oblong leaf as opposed to the curly kale) arugula (optional) sweetened, dried cranberries honey-toasted sliced almonds Grana Padano cheese, grated (Fran purchased a container of already-grated cheese)
Cut kale in thin ribbons, then rinse in cold water. Place in a salad spinner to dry. Mix remaining ingredients with kale, amounts as desired. Set aside.
Fran actually prepares this salad in her restaurant, Fran's Filling Station. You can purchase lemon vinaigrette or make your own. The recipe below makes about 1 cup. Fran recommends over-dressing the salad, mixing in advance and letting it sit a bit before serving. In station taste-tests, this salad was a HUGE hit.
2 tsp Dijon mustard 1 Tbsp finely grated lemon zest 1/4 cup + 1 Tbsp freshly-squeezed lemon juice 3/4 cup extra-virgin olive oil minced shallot, as desired (optional) sea salt and fresh-ground pepper, to taste touch of honey, to taste
Add mustard, zest and juice to a jar, shake to combine. Season with shallot, salt and pepper, shaking again. Add a portion of the oil and honey and shake. Add remaining oil, shaking until all the oil is incorporated and mixture is