If you’re looking for a hearty salad with just four ingredient plus dressing, try this brussels sprouts salad. All you’ll need is brussels sprouts leaves, leaks, mushrooms and chorizo for the salad, and for the buttermilk dressing you’ll need, buttermilk, mayo, olive oil and freshly ground black pepper.
Currently, I can’t get enough red kale and endive, every time I sink my teeth into those greens, I feel as if I’m replenishing my body, guarding against disease and strengthening my immune system. To be frank, I feel really pleased with myself.
I’ve been sharing my red kale and endive stash with family and friends when they visit, and my most recent visitors, my mother and niece, had the pleasure of tasting my apple salad.
I sense a furrowed brow – I’ve been banging on about kale and endive and now I mention that I shared an apple salad. Well, my apple salad consists of red kale, endive and apple, laced with rice vinegar and olive oil. The reason I call it apple salad is because the kale and endive take a back seat to the apple in this salad, the rice vinegar allows the apple to thrive and is major on the tastebuds. Take a look.
I adapted this beet and goat cheese salad from a dish that used to be on the menu at Lido. A very popular restaurant in Harlem, NY that serves great Italian food, good wines and really tasty cocktails. The chef changes the menu seasonally, so when I find something I really like on the menu, I make a point to go back regularly just in case it is removed from the menu in a few months! I ordered their beet and goat cheese salad expecting the usual mesclun salad with beets topped with goat cheese, and it was that, but instead of the cheese crumbled over the salad, it was nicely parceled in some filo pastry, a really nice touch and a much more interesting salad. Here’s my version.
I used Belgian endive in my salad, a very powerful salad greens – a source of vitamins and minerals, high in complex fibers and promotes digestive health. Endive is no slouch. It has been reported that one cup of endive per week can reduce the risk of ovarian cancer by 75%. So I speak to the ladies specifically here – let’s eat more endive!
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!
