A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.
Ingredients
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1 pound carrots, peeled and thinly julienned
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2 cups thinly sliced lacinato kale (2 ounces)
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2 tablespoons fresh lemon juice
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1 teaspoon honey
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1 ½ teaspoons Dijon mustard
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¼ cup extra-virgin olive oil
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Kosher salt and freshly ground pepper
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2 tablespoons hempseeds
Directions
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Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.
Cook's Notes
For easy slicing, use a mandoline with the medium julienne blade attached.