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




Dressing:

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

Instructions:

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! 



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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.