Kale Sardine Salad with Lemon Vinaigrette

Servings

2-4

Prep Time

10 minutes

Difficulty

Beginner

Ingredients

SALAD

1 can King Oscar Brisling Sardines in Extra Virgin Olive Oil with Lemon, drained
8 oz kale leaves, ribs removed, rinsed and patted dry
1/4 cup dried sweetened cranberries
1 medium crisp apple, thinly sliced into half-moons
4 red radishes, sliced into half-moons
2 oz fresh goat cheese, crumbled
1/2 cup toasted nuts of choice (pine, pecan, walnut, pistachio, etc)

DRESSING

1/4 cup extra virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp honey
2 shallots, minced
1/2 tsp freshly grated lemon zest
Kosher salt and freshly ground pepper, to taste

Massaged kale topped with lemon brisling sardines, tart cranberries, crisp apple, peppery radishes, goat cheese, and toasted nuts, all dressed in a bright honey-lemon vinaigrette.

Instructions

Combine vinaigrette ingredients in a cruet and reserve.
Roll kale leaves and slice into thin ribbons, then chop into smaller pieces, place into large salad bowl with a pinch of salt.
Massage kale to soften, until leaves become darker. Add cranberries, apple, and radishes. Shake cruet to combine dressing, add half to salad bowl and toss to coat ingredients.
Portion salad out onto plates or bowls. Top each portion with 3-6 sardines, then sprinkle with goat cheese and nuts. Drizzle with remaining vinaigrette and serve immediately.