All I am going to say about this salad is that after eating half of his FIRST large serving, Andy told me this needed to be on HEAVY ROTATION here through the summer.
Kale salad on heavy rotation!?! YES!!!
MAKE IT, EAT IT, LOVE IT!
Best kale salad, EVER!
6-8 c organic baby kale mix (baby kale, spinach, beet greens, carrots) from Sams (any baby kale or kale mix will do just fine!)
1/4 c lemon juice
3 cloves garlic, crushed
salt, pepper, chipotle pepper flakes
Mix the ingredients in a small bowl and set aside.
Pecan and cranberry mix
1/3 c pecans
1/3 c pistachios, shelled
2 heaping T nutritional yeast
1 T EVOO
1 bunch green onions, chopped
2 big handfuls of dried cranberries. I used sweetened.
salt, pepper chipotle pepper flakes
Use a grinder to process the pistachios and pecans to small pieces. Add the nutritional yeast, EVOO, salt, pepper, and hot pepper and pulse in the grinder a few times, until crumbly and mixed. Add the dry pecan cranberry mix, salad dressing and kale greens to a large lidded bowl. Shake well to evenly coat the greens with the dressing and pecan, cranberry mix.
You can add roasted beets and/or red onions to the salad to add some more color and lots of good nutrition and flavor!
Great color and flavor in this very simple and nutritious salad that is a meal!
My girlfriend Jolynda was in KC a couple of weeks ago and ate at Michael Smith’s Restaurant. He has several restauants in KC, but this is his flagship and most critically acclaimed. My blackberry was on fire the following day with calls from Jo! She had to tell me all about her UNBELIEVABLE dinner. The one dinner item that she couldn’t get over was the salad. She claims that it is the BEST salad that she has ever eaten…and if you knew my friend Jo, you would know that this is a HUGE statement (she is an AMAZING and creative cook herself). So of course, I put Michael Smith’s on my dining radar for my next trip up to KC. In the meantime, I went to his website to learn a little more about this salad. I was amazed to learn how unpretentious the ingredients were and how simple it seemed to be. I made my version of this salad for my hubby a few days later. I still can’t believe how much he loves it. I have made it many times and yet AGAIN for our valentines celebration dinner last night. As he was nearly licking the remaining bits from MY salad plate he said “I could eat this salad EVERYDAY and not get tired of it…”! Almost daily he asks me if I have put this recipe on the blog yet. This of course makes me giggle…all of my readers and fans are surely wondering the same thing!! So here it is…BEST salad EVER!
Oh, I have yet to eat dinner at Michael Smith’s flagship, but I have been to his tapas place (Extra Virgin) next door a couple of times. OH BABY is it a worth the $$! I can’t say enough about his smoked oyster mushrooms and the yellowtail ceviche. On top of that, the wine list is Top Notch. WOWZA!! If you are in the neighborhood, it is a must!
Two of my favorite colors--red and green!
Roasted beet and arugula salad
2-3 big handfuls of argula (or fresh spring mix)
1 roasted beet cubed
2-3 T red onion diced
1/8 c toasted pine nuts or hot candied pecans
1/8 c crumbled blue cheese (optional)
1/8-1/4 c dried cranberries
freshly ground black pepper
chipotle pepper flakes
1/2 T evoo
1-2 T Basalmic Vinegar
Put all ingredients into a big salad bowl with a lid. Shake it like crazy. Serve!