I like carrots, but when they’re part of a holiday meal, I think they should have a little pizzazz. Hence the creation of escovitch carrots. It’s a sweet and sour side dish, which is so interesting alongside other holiday dishes.
I discovered this yummy salad just recently – kale salad with carrots, cranberries and walnuts bathed in olive oil and lemon. It’s a treat, quick and easy.
If you’re trying to eat more healthily and finding it difficult, this is the salad for you. Really good fresh kale requires a serious chomp, it will take you time to get through a bowl of kale salad which is ideal when cutting down on calories or just simply trying to eat a healthier diet.
This kale salad can be your appetizer, or you can drop some chicken or fish into the mix to make for a more hearty main meal. I’ve enjoyed it with canned tuna seasoned with lemon and coarse ground salt and pepper, and I made it with bacon for my friend, Nicholas, Creative Director, Spicegrove Creative, and altogether cool guy, he loved it! I don’t know who was more surprised, me or him.
If walnuts aren’t your thing, you can substitute with sliced almonds or splurge on some raw cashews, go nuts!
