Kale and Beet Salad
Yummy, yummy!
INGREDIENTS
1 bunch kale, cut chiffonnade
Add the beets and walnuts to the kale. Taste, and add more dressing to taste and season with salt & pepper.
INGREDIENTS
1 bunch kale, cut chiffonnade
4 beets, scrubbed, cut into cubes, roasted or boiled
½ cup walnuts, give or take
Pecorino or goat cheese
Citrus Garlic Confit Dressing
INSTRUCTIONS
Remove the stems from the kale and cut into chiffonnade and place in a bowl. Add 1 tablespoon of the dressing (or olive oil) and a pinch of salt. Massage the leaves with your hands for about 1 to 2 minutes. This helps to break the fibers and soften the kale. You will notice that the kale will become bright green.
INSTRUCTIONS
Remove the stems from the kale and cut into chiffonnade and place in a bowl. Add 1 tablespoon of the dressing (or olive oil) and a pinch of salt. Massage the leaves with your hands for about 1 to 2 minutes. This helps to break the fibers and soften the kale. You will notice that the kale will become bright green.
Add the beets and walnuts to the kale. Taste, and add more dressing to taste and season with salt & pepper.
Finish by shaving pecorino or crumbling goat cheese into the salad.
