Friday, July 18, 2014

Summertime Delicious........

Kale, Watermelon, Grape & Feta Salad
I know that I don't take the best pics of my food. In many ways I see this blog as a real amateur effort in the creative realms. I love to cook and to dream up things to do with different foods. It most certainly is part of my overall want and need to draw and make music. Basically it is just another outlet of creativity with my hands. However don't come to expect professional quality pics of my food......sorry.

With that said I have here a salad I recently made for my wife and I. I had been dreaming of feta cheese for a while after a long stint consuming smoked Gouda. There is a local company that makes the most delicious Gouda. However I wanted something a little lighter and more summery. So one night at the market I bought a block. Earlier in the day my wife bought a watermelon and cut it up. So the stage was set for this delicious salad.

The bread was the tail end of a loaf I made a few days before and it was in the perfect place to soak up the dressing and watermelon juice. The kale is in season right now and I bought it at the local farm and the grapes were these nice plump green ones I bought at the market. I made a lime and honey vinaigrette and tossed it all together. Topping the whole thing with toasted almonds. It was a big hit with my wife, which is always a plus.

Anyway here is the recipe:

- 4-5 cups of stemmed and chomped kale
- 1/2 sliced red onion
- 2 large cloves of garlic finely chopped
- 1/2 brick of feta cheese cut into 1/4 inch cubes
- 3 cups of green grapes cut in half
- 3 cups of watermelon cut into 1/2 inch cubes
- 2 cups day old bread cut into 1/2 inch croutons
- 1 lime squeezed and zested
- 1 tablespoon of honey
- extra virgin olive oil
- salt and pepper to taste
- handful of roasted almonds

Place all the cut up fruits and vegetables, bread and cheese into a large mixing bowl. In a small bowl zest the lime and then squeeze out the juice. Add the honey and salt and pepper. With a fork whisk the juice and honey as you add in the olive oil to make the vinaigrette. It will thicken and emulsify. When the dressing is done pour it over the salad and toss it real good with your hand or tongs. Place the dressed salad into a bowl to serve and top with roasted almonds. I roast my own in a small saute pan for about 10 -15 minutes at 250 degrees in the oven.

And there you go. A perfect, light and healthy summer salad.

Enjoy, Doug.

No comments:

Post a Comment