advice on purp kale salad
i like a well rounded salad, this one is dynamic due to the fact that it has cheese, lots of crunchy veggies, and a zingy dressing. oh, and don't forget nuts- nuts make an good salad great.
this is a salad that you could make well into winter because it's always pretty easy to get decent kale and local root veg. make it for a #notsaddesklunch or to accompany a squash mac’n’cheese or veggie lasagna.
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5 leaves of purple kale finely chopped into ribbons, with stalks discarded
1/2 of a watermelon radish sliced thin and then chopped into matchsticks
1 small apple sliced thin and chopped into matchsticks
1/2 cup finely chopped red cabbage
1/2 of a lemon juiced
2 tbsps of olive oil
1 small clove of garlic minced
salt to taste
2 tbsps of pine nuts lightly toasted in a dry pan
1/4 cup pecorino romano finely grated
in a large bowl whisk lemon, olive oil, garlic, and a big pinch of salt. add in kale and massage with dressing for a minute. Then add in radish, apple, and cabbage and toss. Toss in grated pecorino and then top with a sprinkling of pine nuts and a bit more pecorino and allow to sit at room temp for at least 15 minutes before serving.