Kale salad

I have this salad last summer. My stepmother-in-law is great cook and she always searches new recipes and gave us the best meal on the table.  But this Kale salad..... The leaves look so tough and I almost thought that it wouldn't taste that good as eating them raw.  But... it is delicious.  Just like other salad leaves which taste bitter, it is a bit peppery and bitter, too.  Well, my kids don't quite like them, only picked the dried cranberry and crunchy almond and Parmesan cheese. The Union Square's Farmer Market is great.  I found the very young and tender Kale there.  And it is perfect time for me to try my dear stepmother-in-law's recipes.

1. Kale                       1 bunch      picked the leaves only
2. Almond                  a handful   toasted by oven in 350F for 10  mins
3. Dried cranberry      a handful
4. Parmesan cheese    thin slice   about 10 slices

Salad dressing :
1. Dijon mustard        1/2 tsp
2. Red wine vinegar   1 tbp
3. Olive oil                 2 tbp
4. Salt and Pepper

Step by step :
1. Wash the kale and cut to small pieces. 









2. Prepare the following ingredient :
    Toasted almond       cut half of each piece
    Dried cranberry       a handful
    Parmesan cheese     10 slices (used the peeler)









3.  Making salad dressing :
Put the dressing ingredient 1, 2, 4 on the salad bowl.  Using whisker to mix the them well, and pour olive oil gradually into the bowl. Keep stirring until the dressing smoothly.









4. Put the Kale, dried cranberry, Parmesan cheese and almond to the salad bowl and mix well.  And serve with plate.

Enjoy it!!