Today’s offering is a lovely kale and wild arugula salad with thinly sliced white mushrooms, shaved celery, fresh basil, pecorino cheese, crushed Sardinian crackerbread, lemon zest, meyer lemon juice, extra virgin olive oil, cracked black pepper, and a sprinkling of lemon-scented sea salt. Damn tasty!
|Eat your greens, people!|
A tip: when using kale in salads, fresh is fine, but sometimes I’ll blanch it for ten seconds in boiling salted water. That makes it a little easier to chew and takes away the slight bitterness that kale sometimes exhibits.