Baby Kale Strawberry Salad with Rosemary Balsamic Vinaigrette
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- ¼ cup balsamic vinegar
- 1 small shallot very finely minced
- 2 teaspoons minced fresh rosemary leaves
- 1 pinch kosher salt
- 1 pinch freshly cracked black pepper
- ¼ cup extra-virgin olive oil or as needed
- 4 cups baby kale loosely packed
- ½ English cucumber peeled and sliced
- 8 strawberries stemmed and quartered
- ½ cup whole raw almonds
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