Raw Kale Salad With Blue Cheese
I finally got around to harvesting the last of my heirloom Kale today and decided to make a raw kale salad with blue cheese. I made the mistake of not planting enough so I’ve been saving these four bunches specifically to make this salad.
The key to this simple salad is to roll the kale leaves and thinly slice them. Raw Kale can be a bit woodsy, so slicing it super thin is really crucial. Also, I make my standard balsamic vinaigrette for this only I add a pinch of sugar specifically for this salad. The slightly sweeter vinaigrette pairs really well with the subtle bitterness of the raw Kale.
Lastly, I made sure to crumble a large amount of blue cheese to top it all off. Crisp, refreshing, and bold, this salad is a perfect way to end my Spring harvest and welcome in the new Summer crops!
To top it all off I made a basic red wine and mustard vinaigrette that really helped to bring all of the flavors together.
Once again, not much of a recipe here…just throw all of the ingredients together and serve.
These little ladies above are my heirloom Snow Oregon Sugar Pod Peas. I’m going to grow them for pea shoots. I’m delighted that they sprouted and can’t wait to cook them up. Pea shoots are my favorite! An omelet with sauteed pea shoots and goat cheese is absolutely divine!
My thyme has been growing like crazy! I keep it in a pot that is protected by this lovely statue. I’m in full belief that the statue is what makes the thyme so healthy.
And here are the last of my heirloom Brandywine tomatoes. The plant keeps growing and producing flowers so I’m going to see just how much more I can get from this plant. Tomato salad, coming right up!
Summer weather is the perfect time for a delicious Summer Succotash! Mike made this for me a couple of weeks ago and it was divine. The sweet corn was extremely delicious in contrast to the other flavors. This dish is perfect for a BBQ or light supper. Go ahead, give it a try!
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse
salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
Classic Salad Dressing
This classic and easy recipe is a must have for anyone making good food at home. I make this dressing at least once a week. The key to this recipe is quality ingredients, so don’t use the cheap stuff!
Classic Balsamic Vinaigrette recipe in the second part of post…
This recipe makes enough dressing for about two medium sized salads
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Place all ingredients except oil in a small bowl or large measuring glass. Slowly drizzle olive oil in with remaining ingredients while whisking furiously. Whisk until all ingredients combine and mixture emulsifies.