Lemony vinaigrette makes Lucy Salad pop

We enjoy our neighborhood restaurant Sun in My Belly, and their Lucy Salad is a particular favorite. The ingredients are pretty straightforward. The vinaigrette is what makes it. Will they share the recipe? — Dean Savage, Decatur

Lucy Salad has been on the menu at Sun in My Belly for five years and was named after staff favorite Lucille Ball. It was the creation of Alison Leuker-ritter, the former owner and head chef of the restaurant.

When you make this at home, consider the size of the baby kale leaves. If they’re a bit too large for an easy bite, you may want to tear them in half. The vinaigrette is a lemony version of a honey-dijon dressing.

From the menu of ... Sun in My Belly, 2061 College Ave. NE, Atlanta; 404-370-1088, suninmybelly.com.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail. com and put “From the menu of ” and the name of the restaurant in the subject line.

SUN IN MY BELLY’S LUCY SALAD

10 ounces baby kale

½ cup Pickled Red Onion (recipe follows)

1 Fuji apple, peel on, sliced and cored 1 avocado, peeled and seed removed, cut into

¼-inch dice

½ cup toasted pumpkin seeds

Lemon Vinaigrette (recipe follows)

Salt and pepper

In a large bowl, combine kale, onion, apple, avocado and pumpkin seeds. Add vinaigrette to taste and then taste for seasoning, adding salt and pepper to taste. Divide between four serving plates.

Serves 4.

Per serving, without vinaigrette: 226 calories (percentage of calories from fat, 58), 8 grams protein, 18 grams carbohydrates, 7 grams total sugars, 8 grams fiber, 16 grams total fat (2 grams saturated), no cholesterol, 45 milligrams sodium.

PICKLED RED ONION

1 large red onion, peeled and cut into

matchstick strips

2 cups red wine vinegar

1 cup water

¼ cup granulated sugar

1 bay leaf

1 teaspoon juniper berries

¾ teaspoon fennel seed

¾ teaspoon cumin seed

¾ teaspoon whole cloves

Put onion in a medium heatproof bowl.

In a medium saucepan, combine vinegar, water, sugar, bay leaf, juniper berries, fennel seed, cumin seed and cloves. Bring to a boil over high heat. Boil 10 minutes, then remove from heat and pour hot mixture over onions. Let sit until it comes to room temperature, then cover and refrigerate overnight. May be made up to 2 weeks in advance.

Makes 1 cup pickled onions.

Per tablespoon of onions: 18 calories (percent of calories from fat, 2), trace protein, 3 grams carbohydrates, 3 grams total sugars, trace fiber, trace total fat (no saturated fat), no cholesterol, 4 milligrams sodium.

LEMON VINAIGRETTE

¼ cup lemon juice

2 tablespoons honey

1 tablespoon Dijon mustard

Zest of 2 lemons

1 clove garlic

Salt and pepper

1 cup 80/20 vegetable/olive oil blend

In the jar of a blender, combine lemon juice, honey, mustard, lemon zest and garlic. Process on high speed until smooth. Stop blender and taste for seasoning, adding salt and pepper to taste. Turn blender to low speed and slowly add oil, processing until mixture emulsifies. Taste for seasoning again. May be made ahead and refrigerated up to 3 days.

Makes 1 ¼ cups.

Per tablespoon: 104 calories (percent of calories from fat, 92), trace protein, 2 grams carbohydrates, trace total sugars, trace fiber, 11 grams total fat (2 grams saturated), no cholesterol, 3 milligrams sodium.