Pineapple Elderflower Gin Spritz
End summer with this fizzy & sweet pineapple cocktail, made with lemon, elderflower liqueur and gin.
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Pineapple Elderflower Gin Spritz
End summer with this fizzy & sweet pineapple cocktail, made with lemon, elderflower liqueur and gin.
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salads
starters
Lemon Asiago Kale Salad
A beautifully bright kale salad with brussels sprouts & red cabbage in lemon garlic vinaigrette topped with Asiago cheese, cherry tomatoes & Asiago croutons.
This post may contain affiliate links, please see my affiliate notice for details.
At the beginning of 2022 I had the great idea of eating a salad everyday for the year. Since 91% of people don't achieve their New Year's Resolutions, I don't really need to tell you how that's going.
What did come out of it were some delicious salad recipes that wasn't boring lettuce and store bought dressing and calling it a "salad". A good salad should be full of colors, texture and flavors. This kale salad hits all of those marks.
- Kale
- Brussels Sprouts
- Red Cabbage
- Asiago Cheese
- Lemons
- Garlic
- Honey or Agave
- Shallot
- Dijon Mustard
- Salt & Pepper
- Cherry Tomatoes
- Bread
Massage the Kale
Massaging kale softens the leaves so they aren't so tough and less bitter. Some recipes massage kale in oil and salt. I prefer not to use either. I'm not the most health conscience person, however I want to control the portions of each of these especially when I will be adding dressing in addition. Those calories and sodium levels in add up quickly.
Instead I massage kale in water. Here's how to do it:
- Remove the stems and place the leaves in a bowl filled with cold water.
- Gently massage the leaves in bowl till they become a vibrant green and begin to slightly wilt.
The kale will further breakdown as it sits in the dressing giving you even more tender leaves.
How To Store & Make Ahead
For the vinaigrette, mix the ingredients and store in an air tight container in the fridge for up to 4 days.
Follow the directions for making the asiago croutons store in air tight container in a dry cool place for up to 4 days.
For the salad, wash and chopped or shred all the veggies and message the kale. Toss in a large bowl and cover tightly in plastic wrap. Store in the fridge until ready to serve. The salad will stay fresh for about 3 days.
To serve, pour dressing over salad and toss to coat. Top with asiago cheese and croutons and cherry tomatoes. The salad can be served as an entree for 4 or a starter/side for 8 people. If you plan on use it a an entree I suggest adding some protein like salmon or tofu.
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Enjoy,Tips For Making This Recipe
- Massage the kale for a more tender and less bitter salad.
- This salad can easily be served as a side salad for 8 or an entree for lunch or dinner for 4.
- If you plan on use it a an entree, I suggest adding some protein like salmon or tofu.
- Make it Paleo: Omit the asiago cheese & croutons from the recipe. Make it Keto: For a Keto version of the dressing, replace the maple syrup with a sugar free syrup like Lakanto Maple Syrup.
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zucchini
Zucchini Banana Bread
Zucchini & banana bread are the ultimate classic quick breads. This recipe combines them both for an easy & moist zucchini bread with the flavor ripe bananas.
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Game Day Steak Sliders
Juicy, tender steak, sweet and tangy caramelized onions, roasted peppers, peppery arugula, gorgonzola and a horseradish aioli make a restaurant quality steak sandwich right at home.
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