Ingredients
4 cups kale leaves, finely sliced
2 medium beets, cooked
1 cup corn kernels, fresh, canned, or frozen
1 tsp tarragon leaves
1/4 tsp salt
pinch pepper
1/4 cup Basic Oil and Lemon Dressing
Dressing:
2/3 cup flaxseed oil or extra-virgin olive oil or mixture of both
5 TB freshly squeezed lemon juice
1 clove garlic, finely minced
1/4 tsp salt
pinch pepper
Preparation
- Steam kale, with pot partially uncovered, for 3-5 minutes.
- Meanwhile, peel, quarter and slice beets and place in medium bowl.
- Add corn, tarragon, salt, pepper, dressing and toss.
- Remove kale from steam, spread out evenly on a platter and form a mound with beet and corn mixture.
Dressing:
- Mix all ingredients in a jar and shake vigourously for 1 minute.
- If possible, let sit for one hour or longer to allow the flavours to blend together.
