I have not blogged in a while, surely not any recipes anyhow. I blame the end of winter blahs. But with the newly light evenings I have been getting my grove back and now that there are fresh vegetables coming out of the garden again (carrots and turnips ended about a month ago) I am feeling like getting into the kitchen some more. This lovely and very simple salad is made with fresh Fizz kale from the garden. I planted it back on December 29 and got it outside on 2/4. It was finally ready for its first harvest this weekend. I took only the largest leaves to promote future growth. We had this salad as a side to herby roast chicken.
Fizz Kale Salad. (Serves 2)
2-3 oz Fizz kale or Red/White Russian Kale, woody stems removed and rough chopped
1 medium carrot, shred
1 oz goat cheese (optional if you want to make this vegan)
1 t olive oil
1 t red wine vinegar
1/2 t agave nectar
pinch of kosher salt
pinch of fresh cracked black pepper
Make dressing in a small bowl by combining oil, vinegar, agave, salt and pepper, whisking quickly with a fork.
Toss kale and carrots together with dressing. Add goat cheese and toss again. Serve as a side.