I have a funny feeling that you want more kale recipes. Here you go! I used curly kale for this one. Also, disclaimer that I didn’t measure anything, so please adjust amounts to make it the way you like it. Have a good variation of this recipe? Let me know!

Ingredients:

• 4 cups kale
• 1 cup fresh basil
• 1 clove garlic
• 1 teaspoon dijon mustard
• juice of 1/2 lemon
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil, divided
• 1 large parsnip, cut into 1/2 inch pieces
• 1 small onion, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees F.  Place parsnips on a sheet pan and toss well with 2 tablespoons of olive oil. Roast for 15 minutes, or until soft.

2. Heat 1 tablespoon of olive oil over medium-low heat. Cook the onions for 20-30 minutes, stirring occasionally, until evenly browned. You can add a bit of water if the pan starts to dry out.

3. Combine basil, garlic, mustard, lemon, vinegar, 2 tablespoons olive oil, salt and pepper in a food processor. Blend until smooth, adding small amounts of water as needed until the desired consistency. Add salt to taste.

4. Now the fun part: Place the kale in a large bowl and gently stir in onions and parsnips. Use your hands to coat the kale evenly with the dressing.

Posted by freshfrombrooklyn in green salad, salad, seasonal Tags: basil, kale, onions, parsnips