I’ve come to love a good kale salad. Once you’ve figured out how to choose the right kind of kale and prepare it, it’s a delicious and healthy alternative to more common greens.
My daughter, Danica, gets the credit for this beautiful salad. It's one she makes often. The specific ingredients tend to change depending on the season, the occasion, or what’s in the fridge. But the basic combination is hard to beat: freshly chopped lacinto kale with beets, tomatoes, cheese and nuts. You can mix it up by using fancy heirloom tomatoes or golden beets, or use a different cheese or different nuts. But the basic recipe is a winner.
1 bunch lacinto kale (also called Italian, Tuscan or dinosaur kale), remove ribs and chop
2 nice tomatoes (like heirloom), chopped
2 small cooked beets, chopped
1/4 cup golden raisins
1/4 cup raw pumpkin seeds
1/4-1/2 cup freshly grated parmesan cheese
2 T pomegranate seeds
Dressing
3 Tbls good balsamic vinegar
2 Tbls olive oil
1 tsp dijon mustard
1 Tbls honey
pinch salt and pepper
Whisk together and toss with the salad.
Serves 5
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