Saturday, February 18, 2012

Recipe: KALE AND ROMAINE LETTUCE BREAD SALAD

This salad was made for a meal in which I used kale in each course back in November 2008. You can read about the whole meal here, including the fact that our old dog Kaya ate one of the courses (yes, nearly everything!) while it was cooling. 

• 1 head romaine lettuce - wash and tear into bite size pieces (7-8 cups)
• Kale - wash, remove tough steams and cut into thin ribbons to make 3-4 cups
• Add other fresh, raw veggies such as various colors of cherry tomatoes, red pepper pieces, cucumber pieces, etc.
• Add ~2 cups cooked dried beans, rinsed and drained (I used flageolet beans, which I soaked and cooked the day before I made the salad.)
• Rub garlic over dry bread slices (whole grain baguettes, cut into 1 inch thick slices) - toast, cool, then cut into 1-inch cubes. (1 small baguette or whatever you have on hand - 3-4 cups)
• Combine all ingredients except bread. Toss. Add 4 Tbsp. olive oil, then 2-3 Tbsp. red wine vinegar. Toss all. 
• Then add bread cubes about 15 minutes prior to serving. Toss all. 
• Add a bit of salt and freshly ground pepper to taste. Toss again prior to serving. 


Quite easy - drained, canned beans could be used to make this even easier and faster. 


Where kale is more than decoration on my plate!
Diana Dyer, MS, RD

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