Tuscan kale salad with honey mustard vinaigrette

The item in the farm share I picked up last Saturday that seemed most seductive (even more so than the two giant stalks of brussel sprouts) was the bunch of dark green pebbly textured tuscan kale.

The recipe I read before making the salad was this one.

Then I chopped up the kale in thin ribbons, made a vinaigrette, using my usual oil, balsamic vinegar, lemon juice, salt, pepper, and mustard. I increased the mustard from half a teaspoon to a full teaspoon, and added some honey and a couple of cloves of garlic.

Then I added walnuts and grated parmesan cheese. I dressed the salad before the band rehearsal -- this was a good idea. Even doing it earlier in the day wouldn't have wilted the kale.

The eight people at the rehearsal demolished the salad from the quite large bunch of kale very speedily. Everybody said it was good, and there weren't any plates that had remnants on them.

Related posts:

1. Beet-walnut salad, with tofu croutons
2. Last day stew
3. Roasting vegetables