½ pound kale: remove stems, wash, spin dry, tear into bite-size pieces, set aside
1 tablespoon fresh chopped garlic
1 tablespoon fresh chopped ginger
1 tablespoon fresh chopped shallot
½ cup preserved lemons (see recipe below)
4½ teaspoons fresh chives
1 tablespoon fresh parsley
½ teaspoon cumin
¾ cup balsamic vinegar
1½ cups olive oil
3 teaspoons fresh lemon juice
In a food processor, combine all ingredients except balsamic vinegar, olive oil and kale.
With food processor running, alternate adding olive oil and balsamic, ⅓ of each at a time, starting with the olive oil. Note: There is no salt in this recipe, due to the salt already present in the preserved lemons (recipe below).
Toss kale with about 3 ounces of dressing and serve on top of grilled fresh local fish and Quinoa Pilaf.
Reserve remaining dressing for another use. Preserved Lemons: Slice whole lemons ¼ inch thick and liberally coat with Hawaiian salt. Place in a pint-size glass jar and press down slightly. Cover lemons with fresh-squeezed lemon juice. Fill jar the rest of the way with olive oil, making sure the lemons are completely covered. Allow to sit one month in the fridge before using.