I ordered lunch from Dig Inn once and loved their side zuchini and arugula salad, so I thought I’d give it a shot at home. We had some extra green squashes so I chopped it into little pieces and discovered they didn’t need to be cooked before eating.
Zuchini, arugula, and beet salad on endive with a side of hummus. Drool.
This salad is so simple and refreshing and we didn’t need to use any oil. The arugula is so rich in flavor it hardly needs anything else. We added some beets for color and snacked on it with endives. All you need is a little patience in chopping, lemon, salt and sugar, and you’re on the way to healthy and happy.
I love this salad’s color, and that’s only secondary to its taste.
Endives (or escarole) belong to the same family as frisee lettuce (also known as curly endives). Endives are versatile and less bitter than frisee, nutritious and inexpensive alternative to salad greens.
Here endive is served with chopped ripe tomatoes and uglifruit pieces.
After being able to make a simple kale salad
, we were introduced to raw kale and explored other ways of preparing it, especially the possibility of excluding cheese. We had dinner at Amorina
the previous evening and had their wonderful salad of arugula, Cara Cara orange, and lemon vinaigrette, which inspired this creation below.
I love the deep green hues of kale contrasting with the dark pink of the cara cara. The lemon vinaigrette coats the kale nicely and gives it a nice softening flavor. The citrus is refreshing and makes the salad a great companion to anything hearty or rich.
Here I served it with baked brussels sprouts (coated in olive oil and rock salt, 350C for 20 minutes), and baked chicken pieces (marinated in lemon, salt and pepper, baked at 400C for 45 minutes).
Kale with Cara Cara Salad
1/2 bunch kale, cut into strips
1 cara cara orange, peeled and sliced
juice of 1 lemon
1/2 tsp salt
1 tablespoon olive oil
Whisk dressing ingredients until blended. Toss kale until coated.
Arrange orange pieces on top. Mangia!
I wanted to make the kale salad I had at 5 Leaves Restaurant
in Brooklyn so I attempted to replicate it from memory. Sorry 5 Leaves, but I think mine is a little better 😉
Begin with a bunch of kale.
Remove stems with a knife and cut the kale into very thin strips.
Crush and pit five Kalamata olives.
Using a food processor or stick blender, blend olives with the juice of one lemon
and three tablespoons olive oil.
Pour mixture into the bowl of kale strips, mix well.
Grate about 1/4 cup of pecorino cheese and toss.
Voila! Quick, simple and with fresh, bold flavors.
You can’t stop eating this! Be warned.