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Massaged kale salad with blue cheese crumbles, rosemary candied walnuts, fresh blueberries and creamy blueberry vinaigrette.
For the blueberry vinaigrette:
In a saucepan, heat the blueberries and honey over medium heat, covered, until blueberry juices are seeping out and bubbly. Mash blueberries with a fork to help get juices out and cook an additional 5 minutes but don’t allow the mixture to boil over. Remove from heat and strain blueberry syrup using a fine wire strainer. Discard the blueberry pulp and place blueberry syrup in refrigerator to cool. Once cool, combine blueberry syrup with remaining ingredients for the vinaigrette and mix vigorously with a whisk until smooth and creamy (or place everything in a blender and blend until smooth and creamy). Place in refrigerator until ready to use.
For the salad:
Place the chopped kale leaves in a salad bowl and drizzle the lemon juice over the leaves. Massage leaves with your hands about 2 minutes and let sit about 10 minutes in order to allow leaves to soften. Add remaining salad ingredients to salad bowl and set aside.
For the rosemary candied walnuts:
Using a small skillet, heat the grapeseed oil, honey and rosemary over medium low heat. Add the walnuts and stir to coat. Sprinkle a touch of cinnamon, ground ginger and salt over the walnuts and allow nuts to continue to toast another 3 to 5 minutes, stirring consistently. Don’t allow nuts to sit without stirring because the honey will burn onto the nuts quickly when unattended. The nuts are ready when they are soft yet toasty, warm all the way through and have a nice sweet glaze on the outside.
Sprinkle the walnuts over the salad and drizzle blueberry vinaigrette over everything to taste. (Use extra blueberry vinaigrette for future salads.) Toss with your hands or salad tongs to ensure everything is evenly coated. Enjoy!
Peppery watercress pairs beautifully with the sweetness of strawberries and earthy flavor of toasted hazelnuts. Served with a red wine vinaigrette.
A classic southwest salad made with kale for extra nutrition and topped with a homemade cumin ginger sage dressing.
I had never had fennel before, but when I tasted this salad I absolutely loved it and over the years I have changed the recipe to include Meyer lemons and truffle cheese. It’s really refreshing. The bitterness of the baby arugula with the tart lemon dressing and the salty Parmesan cheese makes it perfect.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!