![]() Red onion: I like to shave this on a mandoline so the flavor is subtle, but you can also thinly slice with a knife.But even better? A block of feta that you can cut into satisfying slices and arrange prettily among your veggies. Block of feta: If pre-crumbled feta is all you can get your hands on, fine.Cherry tomatoes: Or really, any tomatoes-but unless you can get your hands on peak-season heirloom tomatoes, cherry tomatoes will usually give you the best chance of concentrated flavor.Cucumbers: Refreshing cukes are a must in any Mediterranean salad.Radish: Shave on a mandoline for the prettiest springtime color and crunch.I often save the more leafy outer greens for another use and use the crispy inner leaves for this salad for maximum crunch. But for our purposes, crispy hearts of romaine will work great. Romaine lettuce: If you can get your hands on Little Gem lettuce, even better.What You Need to Make This Mediterranean Kale Salad Read on to see exactly how this Mediterranean salad comes together and a few of my secrets to leveling up your salads all spring and summer long. And what’s not to love about a salad that’s every bit as satisfying as it is healthful? It’s not traditional, but these flavors do come together as an addictive combination. But I was also inspired by a mezze spread, hence the handful of crunchy chickpeas and the ridiculously good honey-tahini dressing. There are major elements of a classic Greek salad here-think tomatoes, cucumbers, romaine, and feta. Which brings me to this Mediterranean kale salad that’s perfect for channeling the season ahead, even if it’s still a little pre-al fresco where you live. ![]() Zesty lemon, snappy cucumber, and creamy avocado quickly put me in the warm weather state of mind, with visions of ice cold rosé on balmy patios dancing in my head. ![]() It’s around this time of year that I start craving the bright, sharp flavors of spring-the ones that feel like sunshine on a plate.
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