Detroit Yacht Club's kale and artichoke salad - New York News

Detroit Yacht Club's kale and artichoke salad

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(WJBK) -

Get this recipe courtesy of Kenneth Dixon, executive chef at the Detroit Yacht Club.

Kale and Artichoke salad:
Fresh Kale 2 cups
Baby kale 1 cup
Shredded Carrots 2-3 oz
Marinated Artichoke hearts 1 cup
Michigan Dried Cherries 3 oz
Sautéed Bermuda onions 2oz
Toasted Pumpkin seeds 2oz

Mix all ingredients together and with desired amount of Lemon Dijon dressing

Lemon Dijon Vinaigrette dressing:
10 minutes prep time
Makes 8 cups

2 cups fresh lemon juice
1/3 cup of Dijon Mustard
8 teaspoons fresh ground black peppers
4 teaspoons of sea salt
32 cloves of peeled garlic or finely minced
6 cups of olive oil

Directions – Whisk together lemon juice, mustard, pepper, salt and garlic Slowly whisk in olive oil and whip  until you can see it has fused and is slightly thicker

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