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Appetizers, Dinner, Lunch, Quick and Easy, Salads, Vegetables, Vegetarian

APL Kale Salad

APL Kale Salad
Mariah Tauger / Los Angeles Times

Crisp radish rounds add a refreshing bite, diced apples bring a tart crunch, and Parmesan cheese gives the whole thing a savory depth. The real surprise, though, is the toasted and rich peanuts, which make the salad satisfying enough to ... Read more

20 minutes. Serves 6 to 8.

Lemon Vinaigrette

  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 5 teaspoons granulated sugar
  • 2 teaspoons honey
  • 1 teaspoon kosher salt, plus more
  • 1 to 2 lemons
  • ¼ cup grape seed or other neutral-tasting oil

Step 1Combine the garlic, mustard, sugar, honey and salt in a blender. Finely grate the zest of 1 lemon into the blender, then squeeze ⅓ cup juice from the lemon and add to the blender. Use the other lemon for juice if needed.

Step 2Purée on high speed until smooth. Turn the speed to medium-high. With the machine running, add the oil in a steady stream and blend until emulsified. Season to taste with salt.


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