a spring-y salad.
You may say, “Raw asparagus?!?” And, I will reply: “YES!”(with much enthusiasm). This is an easy and light salad to make for lunch, like I did yesterday. I used both a little bit of Bulgarian feta and Pecorino. I enjoyed the play of the two different flavors and textures of cheese. If you can find Bulgarian feta, buy some, pronto. It’s not salty like Greek feta cheese, it’s more mild and creamy/not so crumbly.
- 1lb. (bunch) of asparagus, rinsed, cut into 1-2″ pieces
- 1 can of chickpeas, rinsed and drained
- 1/4 cup (or more) of crumbled Bulgarian feta cheese
- a couple glugs of olive oil
- zest of lemon, plus juice of half a lemon
- flaky sea salt and pepper to taste
- some shavings of Pecorino Romano cheese
Add cut asparagus and chickpeas in a medium-large bowl. I cut the asparagus into tiny, diagonal pieces to make it more visually appealing (I guess, haha). drizzle with olive oil–enough to coat the beans and veg. Add lemon zest and juice and feta pieces. Stir until combined. Add some shaved (I used a vegetable peeler) Pecorino Romano on top. Enjoy!
I entered a local online bake sale via Instagram yesterday. I baked my mom’s Toffee Bars recipe. Fingers crossed! In order to counter the amount of sugar I consumed yesterday, I needed something savory and, a bit more nutritious (hey, I had to sample the bars!). Enter, my go-to lunch when working from home: raw kale salad with random raw vegetables and toasted spicy hazelnuts (these are the DuChilly variety which don’t have that bitter taste and are quite addictive. I got them in Seattle at Pike Place Market last Fall when I was there with Mary). The key is after chopping the dino kale, massage the olive oil into the mix so you can evenly coat the kale and not use so much oil.
A Few Notes
In this instance, I used a orange pepper. Previously, I used red and yellow, just because I’ve been hooked on the sweetness of peppers lately and, for color. (Yea, I’m weird like that). I’ve also used the florets of the broccoli before, but tend to like using the stalks instead because I like their crispness. Lately, I’ve used roasted, spicy hazelnuts in this salad, but, raw ones or almonds work too. Overall, I want a crisp, light, and colorful salad to remind me of warmer days. As for the olive oil and red wine vinegar, use your best judgment. I tend to like a lighter, not heavy dressing on the salad.
Raw Kale Salad
- 1 bunch of Lactino Kale, washed, chopped
- 2 carrots, sliced
- 1 broccoli stalk, trimmed, sliced
- 4-5 radishes, chopped
- 1/2 of a orange pepper (or red or yellow for color), diced
- 1 Half of an avocado, diced
- 1/4 C. toasted hazelnuts (or almonds), chopped
- 1/3 C garbanzo beans
- 1 TB, plus a splash of extra virgin olive oil
- A few dashes of red wine vinegar
Rinse the kale and then finely chop it, add to your bowl. At this point I add a few dashes of olive oil and then massage it into the kale leaves so they are coated. Add remaining ingredients, toss with more olive oil if needed and another dash or so of red wine vinegar.