Kale Market Salad Recipe
There's a small restaurant in our neighborhood known for great pizza. And yes, the pizza is on point. But, really, it's their salads I crave - substantial, always changing, made from whatever looks great at the market. I'd tell you the name of the place, but scoring a table is already enough of a wait. It's Ragazza. I ordered a ringer of a salad the other night, and have been making a version at home in the days since - kale, farro, lots of avocado, carrots and fennel tossed with a creamy green garlic dressing. To prep the fennel and carrots, it's worth using a mandolin if you have one. It has been a bit wild around here and this sort of thing is nice to be able to throw together on somewhat of a whim. Thank you to everyone who stopped by QUITOKEETO yesterday. Lacinato kale is my variety of choice here. Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Serves 2-4. Print Recipe
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