This salad was inspired by our fabulous chefs at Mabel Dodge Luhan House where I stayed last week. I promised my fellow art retreaters as well as my teachers I would figure this salad out and post it. This is one of the FRESHEST salads I have had in a while and it uses some fabulous vegetable. I am posting this with an authentic Caesar dressing but in a pinch use a bottle of dressing or a good garlic lemon vinaigrette. I can't believe I just wrote that.
Caesar kale, radish and fennel salad:
Good wooden salad bowl
5 cups finely chopped kale..demo on how to remove the rib follows
6-8 radishes, thinly sliced...I used amethyst
1/2 bulb fennel..also thinly sliced
pinch of salt
1 lemon, zest and juice (3 TBS)
1/4 cup olive oil
Toss and put aside
In your wooden salad bowl place
pinch of course salt
1 garlic clove, cut and rubbed into the bowl letting the salt break up the garlic
anchovy paste, about 1/4-1/2 tsp
1 egg yolk...Henny Penny donated to the cause....I'll have the white with breakfast tomorrow
1 Tbs olive oil
1 tsp agave or honey
Whisk the contents of the bowl, then add the kale salad,
Toss well
Serve on plate
Parmesan cheese, grated over top.
If you are not going to make this dressing this way just toss an alternative dressing over the kale, radishes and fennel. I wouldn't forget the fresh Parm on top
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