This preserved lemon vinaigrette— can we talk about it for a sec? It contributes that distinguishable citrusy umami flavor that we just adore. We know the dressing isn’t always the star of the show, but like, why not? It touches every little cremini mushroom and leaf of kale, adding a dash of its qualities everywhere. This vin may just be the underdog, the unsung hero, the force behind the scene that we didn’t know we needed, but we do. Coat your shrimpies, your candied almonds, kale + mushies, and rice with this liquid gold and enjoy!
Total prep time: 2 minutes
What’s in your bag:
- Your bowl
- Candied almonds
- Preserved lemon vinaigrette
What you’ll need from home:
How to prep:
Hot: Remove the preserved lemon vinaigrette and almonds, set the kale to the side and heat the whole bowl up for 1-2 minutes. Add the kale back in, sprinkle on the almonds, drizzle the dressing and enjoy!
Cold: Drizzle the preserved lemon vinaigrette all over, sprinkle on the almonds and dig in!
And that’s it! Dinner solved, dinner served. #weareWECO