Having a holiday weekend has placed my blog posting into a little bit of a holiday. Memorial Day seems to bring about the beginning and ending of many seasonal things, but most of all we tend to memorialize with the help of the barbecue.
What better way to celebrate with family and friends than to barbecue along with some veggies. A few weeks ago in the
L.A. Times there was a recipe for a grilled kale salad with a yogurt dressing and hazelnuts. Upon seeing this recipe I knew a time would come when I would make it, and nothing says Memorial Day to me like grilled kale.
 |
| This turns into.... |
There were about ten of us and I realized that I didn't have enough kale for all so I decided to grill the romaine as well. Making sure both the kale and the lettuce had a nice coating of olive oil and grilling them for a few minutes it comes out with a nice charred flavor.
 |
| This. |
The dressing is really easy and somewhat healthy being yogurt based. For some reason I was convinced that there was lemon in the dressing and added a little to the dressing anyways. I also used a spring onion instead of a shallot. This salad has to be served right away after grilling so make sure the dressing and hazelnuts are toasted before the greens are grilled.
Everyone loved this salad. It was crunchy, light, had a nice barbecued flavor but also had a freshness due to the mint included in the dressing. While the kale (and lettuce) are still appearing I plan to enjoy them in a new way that evokes warm summer nights
And while I'm at it here is the newest delivery. That bag of white things are dried lima beans which are a new adventure for me. What would you do with them?
Other Posts You Might Like
No comments:
Post a Comment