Monday, June 25, 2012

Baby Kale Salad w/ Roasted Tomatoes

A few weeks ago at our local farmers' market, The Murfreesboro Saturday Market, we found baby kale.  It is fresh, tender, and surprisingly sweet.  There is almost no trace of bitterness that you would expect from a dark green.  I couldn't bear to cook it.  Salad seemed like the logical answer.

Baby Kale Salad w/ Roasted Tomatoes
1 bunch baby kale, torn into pieces (about 2 C)
2 C mixed baby field greens
~1/4 C shards of Swiss cheese
1 med tomato cut into thin wedges
extra virgin olive oil
salt and pepper
your favorite dressing (big surprise, we used Roasted Garlic & Mustard Vinaigrette)

   Toss tomatoes in oil, salt, and pepper.  Roast at 400 deg F for about 15 minutes until soft and a little charred.
   Combine lettuces.  Assemble salad.
   Makes 2 large side salads.  (Some crunchy, homemade croutons would be really delicious on this, we just didn't have any bread appropriate for making croutons at the time.)

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