Kale Salad Dressing

Add the olive oil to an 8-ounce or larger mason jar. Use a microplane to zest the lemon, then add the zest and juice to the jar. (You should get 3 tablespoons of lemon juice from a large lemon.) Use the same microplane to finely mince the garlic into the jar. 2. Add the Dijon mustard, honey, salt, and pepper, then stir well. The dressing should look thick and emulsified. Alternatively, you can secure the lid and shake for 1 to 2 minutes. The dressing is ready to use right away over kale leaves. (Massage the dressing into the kale with your hands for the most tender results.) 3. This dressing should coat about 2 pounds (or 2 large bunches) of kale. It will keep well in an airtight container in the fridge for up to a week, and can also be used on other lettuces if you want to change things up. 4. prep15 mins 5. cook15 mins 6. total30 mins