This last weekend, I had the incredible privilege of attending a painting workshop led by the phenomenal Caitlin Connolly (check her work out here: http://caitlinconnolly.com/)
In addition to learning a TON, I also got to enjoy great food and great company. Aside from the art-making, one of the highlights of the conference was trying a remarkably delicious kale salad, created by another talented artist, Leslie Graff (check her stuff out here: http://www.lesliegraff.com/)
I do enjoy kale, but because of its sometimes bitter taste, I tend not to go heavy on it in salads. I might throw it in with other greens, but I have never thought to make it the main ingredient. Until I ate Leslie’s delicious concoction.
This salad is JAM-PACKED with nutrients, but it is so tasty, you won’t want to stop packing it into your mouth! I didn’t, anyway :)The vinagrette is the key. It is a wonderful combination of sweet and tangy, and the fresh lemon juice and lemon zest make it one of the most refreshing tasting recipes I’ve had in a while.
Please enjoy:
Leslie Graff’s Kale Salad-
(ad lib amounts of ingredients, as desired)
Ingredients:
chopped kale
pine nuts
craisins
bacon
parmesan cheese
chopped apple
purple onion
Dressing (THIS WAS THE KEY!):
(Serves 7-8)
juice of one lemon
lemon zest (less than half of lemon)
1 T red wine vinegar
2 t honey
3 T white sugar
2 T olive oil
1/2 t salt
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