Salads

Bowery Baby Kale and Cheese Salad

Prep: 10 minutes Serves 4
VG

Everything tastes better with ranch, especially when it’s homemade. This vegan riff on the classic dressing is a great way to use up leftover herbs, and the mellow flavor of the Baby Butter Lettuce lettuce makes it the perfect canvas for whatever veggies you have on hand.

Ingredients
  • Bowery Baby Kale, 4 oz
  • ½ cup sliced almonds
  • 1 lemon juiced
  • ¾ teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • ¼ cup grated Parmesan cheese
  • ⅓ cup cider vinegar
  • 3 tablespoons apple cider
  • 2 tablespoons grainy Dijon mustard
  • 1 tsp. sea salt
  • 1 pinch black pepper, to taste
  • kosher salt, freshly ground pepper, to taste
Make it vegan
For a vegan preparation, either omit the parmesan cheese or replace with a plant-based substitute.
Recipe Preparation
  1. Place kale and almonds in a serving bowl.
  2. In a separate container, whisk together lemon juice, salt and olive oil.
  3. With a smaller spoon, stir in cheese, cider vinegar, apple cider, and grainy Dijon mustard. The dressing will be thick and cheesy, loosen with more acid (lemon juice) or olive oil, as you’d like or if you feel necessary. Season with kosher salt and freshly ground pepper.
  4. Add dressing to greens and using your hands or two spoons toss well, this may take a little work given the dressing is thicker.