Shredded Kale Salad
Recipe by RPM Steak
RPM Steak’s Shredded Kale Salad recipe brings together vibrant kale with the perfect blend of bacon, mushrooms, and zesty lemon mustard vinaigrette.
Shredded Kale Salad
A hearty salad for the season
Yield: 2-3
Ingredients:
INGREDIENTS FOR SHREDDED KALE SALAD
3 cups kale, stemmed and shredded
4 Tbsp. bacon bits
½ cup shitake, thinly sliced
1 cup white mushrooms, thinly sliced
½ cup lemon mustard vinaigrette
¼ cup extra virgin olive oil
½ cup parmesan, grated
2 tsp. kosher salt
2 tsp. ground black pepper
2 Tbsp. celery leaves
½ cup parmesan, microplaned
INGREDIENTS FOR LEMON MUSTARD VINAIGRETTE
2 Tbsp. Dijon mustard
¼ cup lemon juice
2 Tbsp. canola oil
¼ cup extra virgin olive oil
Method:
METHOD FOR LEMON MUSTARD VINAIGRETTE
1. Combine Dijon mustard and lemon juice in a mixing bowl.
2. While whisking, slowly incorporate the canola oil and extra virgin olive oil until
the dressing is emulsified.
METHOD FOR SHREDDED KALE SALAD
1. In a mixing bowl, add kale, grated parmesan, bacon bits, lemon mustard vinaigrette,
salt, pepper, and olive oil. Lightly toss to incorporate well.
2. Plate the salad and top with sliced button and shiitake mushrooms.
3. Garnish with microplaned parmesan, celery leaves and black pepper.
