Filed under: Cooking/Food | Tags: homemade salad dressing, raw kale salad, salad with nectarine
While I’m still identifying the mystery veggies and searching for recipes, I know my cruciferous greens, and kale is one of my favorites. I’ve only learned to use kale in my recipes in the past few years, but mostly in soups. There’s a notable surge in popularity for these curly heads as they are now ubiquitous at salad bars or healthy markets. You see them raw, you see them cooked. Kale is not a wimpy green; it’s got a crispness when eaten raw, and it doesn’t just wilt into the texture of a wet plastic bag when cooked. And of course, there are all the health benefits of these dark, leafy greens.
I decided to try it raw today and made a nice salad with it. With summer fruits in hand (in fridge, rather), I put sweet nectarines, grape tomatoes, toasted walnuts, and shaved pecorino cheese for some salty balance. I also made my own salad dressing that has a hint of ginger to give me tastebuds some excitement.
- kale, stemmed, washed, dried, chopped
- 1 ripe nectarine, cored and chopped into bite sizes (green apple or peach would go very well in this too)
- handful of grape tomatoes
- handful of walnuts, toasted, coarsely chopped
- pecorino cheese shavings
Throw everything together into a large bowl.
Salad dressing Ingredients:
- 2 tbsp low sodium soy sauce
- 2 tbsp sherry or red wine vinegar
- 1 tsp fresh lemon juice
- 1 clove garlic minced
- minced ginger (amount determined by your liking)
- 1 small shallot minced
- salt & pepper to taste
- 3 tbsp extra virgin olive oil
Mix everything together, let it sit for at least 10 minutes to let the flavors meld together. Drizzle and toss salad with it.
Leave a Comment so far
Leave a comment