Dressing (not sure where I got the base of this recipe but it’s been doctored quite a bit)
1/3 cup extra virgin olive oil
3 tbsp mayo
1-2 cloves garlic, minced
1 tbsp Dijon mustard
1.5 tbsp lemon juice
1/4 cup Parmesan or 2 tbsp finely chopped cashews (optional)
2 tsp basil pesto .
Salad (sorry no amounts):
Kale, capers, smoked salmon (not lox, but like pictured above on the left side), croutons (can use gluten free)
.
When ready to assemble, make sure to massage dressing into kale to help soften it.
Erin Eats 