Tuesday, June 5, 2012

Salads from the Garden

I used the beautiful kale from my garden to make a fabulous raw kale salad the other night.  Here is the recipe:

Fresh Kale Salad

Salad Ingredients:

Fresh kale (4 to 6 cups)
2-3 T. pine nuts
Shaved Parmesan cheese


Juice from 1 lemon
1/4 cup grated Pecorino Romano cheese
3 T. light olive oil
Generous pinch of hot pepper flakes
2 cloves garlic
1/4 t. salt
Freshly ground black pepper to taste


Mash or mince garlic cloves and using a mortar and pestle ,combine with salt to form a paste.   Add other dressing ingredients and whisk to combine.  Toss kale with dressing.  Toast pine nuts in toaster oven until a light brown.  Keep a close eye on the pine nuts while they are toasting as they burn easily.  Serve and top with shaved Parmesan.

Eat and enjoy! 


Here is another garden creation using mixed Asian salad greens, cilantro, chives, and dill from the garden.  I added some mango, blackberries, toasted pine nuts and crumbled Gorgonzola cheese and tossed with a basic homemade balsamic vinaigrette.  Wonderful.

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