To Make the Dressing:
To Make the Salad:
For the dressing:
juice of 2 lemons
2 Tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon freshly ground cardamom
Sea salt
Ground black pepper
6 tablespoons extra virgin olive oil
For the salad:
1 bunch lacinato kale, thinly sliced
2 tablespoons extra virgin olive oil
1 medium onion, sliced
1 large apple, cored, and cut into 1-inch pieces
Recipe contributed by A Taste of African Heritage Ambassador Madea Allen [1]. Photo: iStock.
Links
[1] https://oldwayspt.org/bio/madea-allen