I tell you…my favorite salad is so versatile. You may recall the original recipe here and a version with salmon here, but back for one final encore is the best kale salad, this time with a twist!
Teaming up with Chez Glenn for this tasty dinner, I made the salad and he did the rest!
This variation on the kale salad theme included two finely-chopped Shishito peppers (the last two remaining in my garden), garden red Roma combined with yellow cherry tomatoes, minced white onion (didn’t have a red onion on hand), garden chives instead of dill, and Castelvetrano instead of Kalamata olives. You really can’t go wrong with any substitutions.
The lean pork was braised with white wine, butter, EVOO, salt & pepper, finely-sliced just before plating, and oh-so tender.
The bowtie pasta was cooked al dente, then quickly tossed into the sauté pan with green beans (quickly blanched then sautéed in EVOO) and sliced mushrooms with a dab of butter + salt to taste. (Variation: can use quinoa instead of pasta)
Hint: the leftover salad tastes great the next day, unlike most salads.
