Kale with Preserved Lemon Vinaigrette


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.