Tag Archives: vegetables

Baby Kale and Blackberry Salad

Baby Kale and Blackberry Salad with Ricotta Salata, Avocado and Rosemary Honeyed Almonds from Taste Love & Nourish

We live in a bit of a remote area. It takes a bit of driving to get anywhere. Consequently, I tend to shop at a variety of grocery stores. I love them all (well, most of them) for different reasons. There are certain things I can find at one that I can’t at the others. The problem is, I always forget where I found what. Maybe it’s because I’m getting older. I mean, AARP sends me a card to remind me of that at least once a week. Regardless…I should probably start jotting things down.

Anyway…the point is, I adore baby kale. My problem is, it can be hard to find and I never remember where I got it last. I do believe that you may have the best luck at Whole Foods. But, then…I’m old. So, maybe not.

If you should find baby kale or if you give up entirely and just pull out any green you have in the fridge, I really think you are going to love the flavor combinations in this salad. The ricotta salata adds a briny and salty bite against the bursts of sweet and tangy blackberries. Then, you’ve got creamy and buttery avocado and the savory-sweet crunch of almonds dusted with a bit of rosemary. I mean, really. I think your tastebuds are going to thank you!

Baby Kale and Blackberry Salad with Ricotta Salata, Avocado and Rosemary Honeyed Almonds from Taste Love & Nourish

Baby Kale and Blackberry Salad

4 C. baby kale
1 C. blackberries
1/2 avocado, cubed
4 oz. ricotta salata
Rosemary Honeyed Almonds (recipe below)

Dressing:
4 T. lemon juice
3 T. extra virgin olive oil
salt and pepper to taste

On two large dinner plates, divide and arrange the kale, blackberries, avocado and ricotta salata. Set aside.

Mix up the dressing in a small bowl or glass.

Top each salad with the dressing and finish with the almonds.

Serves 2 large salads

Rosemary Honeyed Almonds

1 t. olive oil
1/2 C. sliced almonds
pinch of sea salt
pinch of black pepper
1/4 t. dried rosemary, crushed a bit
2 t. honey

In a heavy cast iron pan over medium high heat, add the olive oil and the almonds. Keep the pan moving as the almonds begin to get toasted. As soon as you smell the nuttiness, add the salt, pepper and rosemary. Toss for one more second then add the honey. Stir until all of the almonds are coated. Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few minutes.

    Notes:

  • Ricotta Salata is an Italian semi-hard cheese made from goat’s milk. It has a mild briny flavor and crumbles nicely. It’s perfect in salads like this.
  • The leaves of baby kale are so tender and the flavor is very mild. As I said, if you can’t find baby kale, try Lacinto kale…but truly, this will be wonderful with any green you love.

 

Baby Kale and Blackberry Salad with Ricotta Salata, Avocado and Rosemary Honeyed Almonds from Taste Love & Nourish

Blood Orange and Fennel Salad

Blood Orange and Fennel Salad - Taste Love & Nourish

We eat a lot of salads in our house. It’s just so easy to start with leafy greens and go from there. I love those salads, but sometimes, I want something different. I want to excited my tastebuds a bit. Fennel alone will do that. If you’ve never tried fennel, it has a crunchy texture and a slightly sweet licorice flavor. I love it roasted and raw. It pairs perfectly with orange, so when I saw the blood oranges in the store (grab them now while they’re in season), this salad blueprint was made! Blood oranges have the most beautiful color. They are sweet and really juicy.

This colorful salad is light and so flavorful. Think about serving it alongside a simple grilled piece of salmon or chicken for a complete meal.

Blood Orange and Fennel Salad

1 medium to large bulb of fennel
2 blood oranges
1/4 small head of red cabbage
1/4 small red onion
honeyed almonds (recipe below)

Dressing:
3 T. blood orange juice (or the juice from half an orange)
1 t. apple cider vinegar
3 T. extra virgin olive oil
salt and pepper to taste

Trim the stalks, fronds and root end of the fennel bulb and keep them aside. Cut the bulb in half and slice finely. Set aside

Peel one blood orange and slice into medallions. Cut the second orange in half. Peel one half and slice the same way. Keep the other half aside for the dressing.

Slice both the cabbage and the red onion finely and set aside.

Mix up the dressing in a small bowl or glass.

Arrange the cut vegetables on 4 small dishes. Use some of the fronds from the fennel and scatter them over the salads. Top each salad with the dressing and finish with the honeyed almonds.

Serves 4 small or 2 large salads

Honeyed Almonds

1 t. olive oil
1/2 C. sliced almonds
pinch of sea salt
pinch of black pepper
1/4 t. nutmeg
2 t. honey

In a heavy cast iron pan over medium high heat, add the olive oil and the almonds. Keep the pan moving as the almonds begin to get toasted. As soon as you smell the nuttiness, add the salt, pepper and nutmeg. Toss for one more second then add the honey. Stir until all of the almonds are coated. Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few minutes.

    Notes:

  • If you cannot find blood oranges, any orange would be delicious in this salad.
  • Don’t fret too much over the measurements when making the honeyed almonds. I just grab that honey bottle and give it the smallest squeeze. You don’t need the almonds to be completely soaked in honey. Just a light coating makes them wonderful.

 

Blood Orange and Fennel Salad - Taste Love & Nourish