Tuesday, July 1, 2014

Recipe: Kale Salad with Figs and Toasted Cashews

I received another fresh basket From the Farmer.  Healthy and delicious!

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 bunch kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup cashews
8 California figs chopped
2 1/2 ounces crumbled feta
2 tablespoons fig balsamic vinegar (optional)

Whisk lemon juice shallot, honey, salt and pepper and toss with kale.  Let it marinate for at least 20 minutes.  Add in oil.  Toast cashews and then add them in along with the figs and feta.  Drizzle the fig balsamic vinegar over at the end.  


Fitz157 said...

Hill Country, by a mile.

capitalcooking said...