Difficulty rating: 2 chef's hat (out of 5)
Serve this savory salad with cooked chicken breast or sliced, hard-cooked eggs.
Preheat the oven to 375°F. Cut garlic bulb in half horizontally to expose cloves. Wrap securely in a square of aluminum foil and place on an oven rack. Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons garlic paste.)
Meanwhile, finely chop kale leaves and place in a large bowl. Add 1 teaspoon of the oil and massage kale leaves with hands to soften. Set aside.
In a blender or food processor, combine roasted garlic, remaining 1/4 oil, lemon juice, mustard, parmesan and salt. Puree until smooth. You will have about 1/2 cup dressing.
Add dressing to kale toss to combine. Reserve any remaining dressing for another use.
Local Foods Recipes
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