Chop raw kale into itty-bitty bites (like you would shred cabbage for coleslaw) ; add toasted walnuts and diced avocado; toss with good balsamic vinegar. (Don’t use cheap vinegar, come off the money, it makes a difference. The sweetness of real balsamic totally balances the bitterness of the raw kale) OMG!!! It is so umami-full. And holy-shit, it’s good for you.
Edit from Chuck 2:1 olive oil + balsamic. I didn’t realize there was oil.
This is one of my very favorite things on the salad bar at Weaver Street Market. I’m writing the ingredients here to hold until I get around to figuring out proportions.
I think soy sauce AND salt sounds redundant. I expect I’ll end up leaving one of them out.
My mother makes this fabulous salad and we have broccoli coming up in the garden. And it is very much an “adjust according to your preferences” kind of dish.
You will need:
chopped fresh broccoli (one grocery store sized head?),
green olives (I like the ones with pimentos as much for the color as for the flavor, and if I can find them, I prefer them chopped),
crumbled bacon (or smoked tempeh),
chopped (or mashed, I’m lazy) hard boiled eggs (I boil 3-4 eggs for most cold salads),
sometimes a little celery (2-3 stalks, chopped small )and
sometimes a little bell pepper (she says she does this sometimes, but I never remember it).
Mix it all together with about a cup of mayonnaise and let it meld in the refrigerator over night.
I love this.
Boiled potatoes (I diced @ 2.5 lb, very small or just mash them)
Little bit of minced or grated onion (1/4 of a small one)
fresh parsley (lots, I used the whole bunch)
lemon juice or vinegar (I used the juice of one large lemon, @2 Tbsp.)
oil (Olive, 1/4 cup maybe?)
salt. (just a pinch)
Casbah put a little mayo in it, so sometimes I use about 2 Tbsp. Not always.
Garlic, hot pepper, black pepper, harissa, red pepper and grated tomatoes are options.
This is one of those recipes that is all according to your preferences. Amounts given are meant to be a starting place.
2-4 cans shoepeg corn (I like yellow and white mixed corn)
1-2 bell peppers, chopped
1-2 Roma/plum tomatoes, diced
2-6 green onions, sliced
2-3 Tbsp mayonnaise
1-2 Tbsp sugar
salt and pepper to taste
Drain the corn while chopping everything else. Toss it all together and chill at least 4 hours before serving.
3 Tbsp/ 1/8 c. sunflower seeds
Can of salmon (or tuna) (6 oz)
3 hard boiled eggs
3 stalks diced celery
1/2 a small minced onion
4 oz Sweet pickles, diced
1/4 c. mayo
I just mush up the eggs with a fork, don’t bother to cut them.
Layer bite-sized iceberg lettuce half way up an 8″X12″ casserole dish.
1 lb. peas (I use frozen ones)
6 hard boiled eggs, squashed (I cannot be bothered to slice them)
6-7 green onions, sliced
a small cauliflower, chopped
14 slices cooked bacon, crumbled (If you don’t want to use meat, use tempeh)
One small jar of mayonnaise (1 pint?)
grated cheese (I used the finely grated cheddar/colby 2 cup package)
Prepare in advance and chill in the refrigerator overnight before serving.
All measurements are approximate.