I love kale. And in the past year - especially the past seven months - I haven't consumed nearly enough of it. Traveling to far destinations, it wasn't exactly a highlighted item on menus.
But being home in Sunny California, I have plenty of access to greens. On menus and at grocery stores. And discovering new recipes to make with it is exciting! This morning, as I drank my coffee and perused Pinterest before work, I discovered this recipe...
A gorgeous green bundle of:
- Shredded Kale
- Shredded Brussels Sprouts
- White Wine Vinegar
- Maple Syrup
- Red Pepper Flakes
- Sea Salt
- Sliced Shallots
- Chopped Pancetta
- Shaved Parmesan
The recipe on Pinterest doesn't have pancetta and shallots. But a few years ago I made a Brussels sprouts, balsamic vinegar and pancetta mix that I spooned over sun-dried tomato pasta. It was epic. To make the salad, just follow the Pinterest recipe, but omit the almonds... And saute pancetta and shallots to go into it.
Such a beautiful combination this is...
Look at that vibrant green color, speckled with red and white!
Really... I love kale...
The salad should serve two. I had to force myself to stop eating halfway through the serving dish.
It will be even more tasty tomorrow, after the leaves have been marinating with the tahini mixture. I can't wait!