Salad Days Are Here Again

I don’t know if any other parts of the US have experienced a late summer but it finally seems to have arrived in Minnesota. Summer actually came in through our back door a few weeks ago, exited stage right and then finally this week presented itself at the front door as it should have weeks ago. It is true that we still have persistent summer clouds, occasional rain and of course, a much dreaded and most unfriendly tornado now and then but summer officially arrives on the 21st and with that comes lighter and less caloric summer food.

Wherever your abode salads suit the summer palate perfectly. I thought one  that tastes good and is good for you would be perfect to share this week. My Fresh and Healthy Kale Salad is easy to make in all seasons and right now, as I wait for fresh tomatoes from my garden, last year’s dehydrated tomatoes are especially handy and taste better than anything I could buy locally.

A cautionary note to my hypothyroid friends: Kale is a Brassica ( Brassica oleracea Acephala Group), we can eat it but in moderation as too much may suppress your thyroid function. Most “experts” recommend no more than 3 servings a week.

Buon Appetito!

Fresh and Healthy Kale Salad

  • 1 Bunch of Kale, de-ribbed and cut in to ribbons
  • 2 ounces of sun-dried or dehydrated tomatoes, re-hydrated in hot water and cut in to small pieces
  • 2 ounces of oil cured black olives, pits removed
  • 2-4 ounces of sheep’s milk feta cheese

Combine the above in a large bowl, adding olives and feta cheese to taste (I like plenty of both especially if it is a main course), and toss together. Make your own olive oil salad dressing with a good quality Extra Virgin Olive Oil and Balsamic vinegar. I used 1/3 cup oil to 2 tablespoons of Balsamic vinegar and sea salt and freshly ground pepper to taste. This time I added 1 tablespoon Chive-Parsley Pesto (ingredients listed below), a treat I discovered at the Epicurious site this spring when my chives were tender and delicious and I was looking for something to do with them.

Chive-Parsley Pesto

  • 1 tablespoon plus 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup (packed) chopped fresh chives, plus more for garnish
  • 1/2 cup (packed) chopped fresh flat-leaf parsley
  • 2 tablespoons slivered almonds, chopped walnuts, or pine nuts
  • 1 garlic clove
  • 2 teaspoons fresh lemon juice

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