2 tbsp chai spice (recipe on the bottom)
extra virgin olive oil
salt and pepper to taste
dino kale, big bunch!
roasted, salted almonds
kale chips- rub some of the kale with evoo
and bake at 300 for 10-15 minutes until crisp
but not burnt
Chai Spice: 4 tbsp ground ginger, 2 T tbsp cinnamon, T tbsp black pepper, 1 tbsp green cardamon, 1/2 tbsp black cardamon (you can omit this, if hard to find)
1. For the vinaigrette, put all the ingredients in mason jar and shake
2. To assemble the salad, cut kale into ribbons and massage with some of the vinaigrette. (This can sit in fridge for a couple hours and it's even better). Add chopped shallots and almonds. When serving add crispy kale chips to the top.