So I thought I was going to be all smug and self righteous this summer and not post a salad. Since salads weren't really floating my boat these past few weeks... For some reason, I apparently thought this made me rebellious. I am unable to account for how I got this notion. I picked up some kale at the farmers market recently, and thought to myself, I'm going to make some fresh pasta and then toss it with the kale and some other things. That sounds yummy! Then it got hot. And stayed hot. Like, oh my god, I wish I had an air conditioner hot. We live near the ocean; we're not supposed to get hot like this! Come back ocean breeze! My tolerance for heat must have plummeted since moving here... But anyway, I realized that rolling out some homemade pasta would be like a mild form of midieval torture, which cooking really shouldn't be. So I made a salad to use up the kale, and surprisingly (or not surprisingly), I really liked it!
Ingredients
For the salad:
1 bunch curly kale, stem removed and chopped
2 pieces of bacon
1 scallion, chopped
1 plum, pitted and sliced
bit of shaved Parmesan cheese
bit of shaved carrots
handful of toasted walnuts
For the dressing:
1/4 cup toasted walnuts
2 plums, peeled and pitted
1/4 cup canola
1 tablespoon walnut oil
1 tablespoon apple cider vinegar
Instructions
For the salad: Fry up bacon slices on a griddle over medium heat. Once both sides have crisped, remove from griddle and place on a paper towel. Place kale, scallions, plums, Parmesan cheese, carrots, and walnuts in a medium-sized bowl. Chop the bacon pieces, and those into the bowl as well. Toss everything together.
For the dressing: Place everything in a food processor and pulse a few times until it all comes together. Then drizzle over the salad and mix together.
