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1 2 "Dress of the Year: 20002009"

Produce Kind

These two additions make a restaurant-quality dressing

A thin brown braided belt and a woven tote bag continue the relaxed, natural texture story

Ingredients Lemon Vinaigrette 1/2 cup olive oil, preferably extra-virgin 1/4 cup freshly-squeezed lemon juice Kosher salt and black pepper For Each Salad 4 ounces lacinato kale, washed, ribs removed, and cut into 1/4- to 1/2-inch wide strips Kosher salt and black pepper 2 ounces cooked summer squash, cut into bite-sized pieces (from about 1 small squash) 1 ounce clothbound cheddar, crumbled 2 tablespoons chopped roasted, salted almonds Pecorino or Parmesan cheese, for grating Instructions Make the Lemon Vinaigrette Add the olive oil and lemon juice to a mason jar, close the lid, and shake vigorously until emulsified

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