Sunday, December 30, 2012
My feelings about eating a big salad for dinner are news to no one at this point. But it always pleases me when a “kitchen sink” salad—meaning, a salad that includes various things I have hanging around but wouldn’t necessarily have planned to include together—turns out to be particularly tasty and oh-so-pretty.
Such was the case on Boxing Day, the day after Christmas. I had picked up some wonderful baby Tuscan kale and peppery arugula at the farmers’ market a few days prior, which formed the base. To that I added a sickle pear, scallions, toasted almonds, and pomegranate. (Call me gratuitous given my recent posts on martinis, margaritas, and champagne cocktails made with pomegranates, but I don’t care—it’s traditional for Christmas and also delicious). I simply dressed the salad with olive oil and balsamic vinegar and was truly delighted at how delectable it was! I was initially uncertain about the pear-pomegranate combination, but my fretting was for naught: something about the combination really worked.
A lot of salad posts from me recently, I know, and many featuring kale (albeit different types of kale, but let’s not split hairs). It’s just such a fabulous, hardy winter green, and I’m enjoying sharing with you the many ways to enjoy it.
I suppose you could also cook kale, eh? Yeah, I do that, too. Next time.