As the summer wanes, I find myself wanting to take advantage of all the fresh farm stand produce, particularly different types of kale. My favorite? Tuscan kale. And my favorite dressing to pair it with is a wonderfully simple vinaigrette. This is a modified Luminous-friendly version of one I found in the New York Times.
Luminous Lemon Vinaigrette
1 Ounce = 1 Fat Serving
The secret is the fresh garlic “steeped” in lemon juice. I keep a few cloves soaking in leftover juice so it’s ready whenever I need to make more.
- ⅓ cup (2.75 oz) freshly squeezed lemon juice (from 2 to 4 lemons)
- Kosher salt (I use about 1 tsp)
- 1 ½ cups (12 oz) extra-virgin olive oil
- 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
- Fresh black pepper (I use about ½ tsp)
- 3-4 ounces Water (to thin.)
Put lemon juice and garlic in a jar and let it steep for about 30 minutes. If you don’t need to make the dressing right away, I like to leave it overnight. It will keep for quite awhile, so I always have some steeping:)
Next, remove the garlic from the lemon juice and whisk together all the other ingredients in a small bowl or Pyrex measuring pitcher. To store, I love these OXO Chefs Squeeze Bottles.
And here’s my favorite summer salad: Tuscan kale sliced thin, add toasted almonds and some crumbled goat cheese, parmesan or ricotta salata (Italian cheese made from sheep’s milk). Enjoy!
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