Kale & Egg Salad

Emulsification

• Thinly slice the onion and put it in a small mixing bowl
• Finely chop pickles (or fermented vegetables) and put them in the same bowl
• Measure the mustard and vinegar into the mixing bowl. Stir vigorously to combine
• Measure the olive oil and dribble a little into the mixing bowl
• If you have good coordination, you can hold the measuring cup of olive oil in your non-dominant hand and let the momentum from whisking with your dominant hand propel a slow, steady stream into the mixing bowl
• If you aren’t that coordinated, it’s perfectly fine to dribble a little oil into the mixing bowl, whisk, then stop to dribble in a little more oil until you have an emulsified salad dressing
• Add a pinch of salt and pepper
• Drizzle some honey over the surface of the dressing. Taste, and adjust the seasonings as needed, but remember the kale (or other greens) will mitigate the acidic bite, so we recommend dipping a bit of the kale in the dressing instead of tasting on a spoon
• Peel and roughly chop the hard-boiled eggs. Add to the emulsification and stir to combine. Congratulations you have made a dressing called gribiche!