Savor this kale salad from the Esalen Institute using local (if not your own) fresh greens until you get an opportunity to visit Esalen yourself one day.
I harvested the last of our Brussels sprouts last week, and they were delicious. After washing them, I peeled off the outer leaves, then cut them each in half. I put about 2 tablespoons of water and the same amount of butter in the bottom of a lidded pot, turned it onto medium heat and tossed in the sprouts.
Ingredients 1/2 pound crisp apples, any kind, cored but not peeled, chopped into bite-sized pieces 1/2 cup chopped celery 3 T. diced red onion 1/4 cup crumbled Gorgonzola cheese 1/3 cup sliced almonds spinach, romaine or Bibb lettuce leaves Dressing 1 T. olive oil 1 T. lemon juice 1 T. apple cider vinegar 1 T. […]
Use this to dress pasta salads, drizzle over a plate of sliced tomatoes and fresh mozzarella, or toss with chunks of zucchini, red onion, tomatoes and curls of Parmesan cheese.