Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing

Serves 8

INGREDIENTS

romaine hearts 2 heads, halved
Baby Kale 2 Bunches
olive oil
salt

DRESSING

Dijon mustard 2 Tbsp.
egg yolks 2 each salt 2 tsp.
black pepper 1/2 tsp.
cumin 1/2 tsp.
lemon juice 4 Tbsp.
Whole Milk Plain Greek yogurt 1.5 cups
canola/olive blend oil 1 c.

1. Combine all ingredients except oil in blender. Puree on high speed one minute.
2. Add oil in a thin stream to emulsify.

PICKLED SPRING ONIONS

spring onions 2lb
red wine vinegar .5 qt.
water .5 qt.
sugar .5 c
salt 2 tbsp.
peppercorns 1 tsp.
thyme sprigs 4 ea

1. Trim off the bottom of the onions leaving the green tops
2. Combine water, vinegar, sugar, salt, thyme and peppercorns.
3. Bring to a boil and pour on onions
4. Place plastic on top and cool.

METHOD

1. Season romaine & kale with salt and olive oil and grill until slightly charred.
2. Dress pickled onions with dressing and a little of the pickling liquid.
3. It's up to you how sweet and sour you want the salad.
4. Serve immediately.