We live in a bit of a remote area. It takes some 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
4 cups baby kale
1 cup blackberries
1/2 avocado, cubed
4 ounces ricotta salata
Rosemary Honeyed Almonds (recipe below)
Dressing:
4 tablespoons lemon juice
3 tablespoons 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 teaspoon olive oil
1/2 cup sliced almonds
pinch of sea salt
pinch of black pepper
1/4 teaspoon dried rosemary, crushed a bit
2 teaspoon 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.
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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.
Beautiful combination of flavors going on in this salad. I also love baby kale. I used to be able only to find it at my local Costco, but recently my local market started carrying it. = )
What a perfect salad! I can just taste those blackberries with the creamy ricotta. I’ll have to try and find that particular kind, sounds lovely.
What a tantalizing combination!
Oh Caroline, you’re so funny! I absolutely maintain that forgetting minutiae like where you found baby kale is not about getting old … it’s about being too busy to keep track of the little things! Let’s go with that, m’kay?!?!? Regardless, I’m already in love with this salad … ricotta salata is so, so good … and the lovely combination of sweet, salty, tangy, crunchy, creamy … my oh my! This salad is worth driving from store to store! :D My little fingers are just pinning away …
Thank you so much Shelley! Yes…let’s go with your reasoning. I like that much better! ;)
Sounds perfect and healthy for spring. Will have to give it a try.
Thanks so much Heide! Hope you like it!
Our farmers market starts April 5 and they always have baby kale in the beginning of the season! I always buy a ton and run out of ways to use it…but not this time! Can’t wait to try the recipe.
Oh, you are so lucky! I’m going to have to check and see if any of our farmer’s markets have baby kale. It’s become one of my favorite greens! Thanks so much Lea!