Saturday, March 12, 2011

Kale and Romaine Salad

It was a marriage of convenience.

I had only a little romaine lettuce and only a little kale. On their own, nothing to talk about. But together, they sang a song of sixpence...

Yes, you need to serve this with the recommended dressing. It is really the only way to go.

Kale and Romaine Salad
Some  grated carrot would be nice if you want to add some colour.

equal portions of both:
kale, washed, ribs removed, chopped into 3 cm pieces
romaine lettuce, washed, chopped into 3  cm pieces

Green Girl Dressing
 This is strictly for parsley lovers. I've been known to use Honey Greek Yogurt in a pinch (not using adding any sweetener) and it works well. If you have dressing leftover, use as a veggie dip!
1/4 cup greek yogurt (or other thick yogurt)
2-3 tbsp fresh parsley, chopped (or more if desired!)
2 tbsp white wine vinegar, or to taste
1 tablespoon olive oil
1 tsp dijon mustard
1 clove garlic, minced
1/2 tsp sea salt, or to taste
1/8 tsp ground pepper, or to taste
*sweetener optional: 1/2 tsp honey or agave syrup, or to taste

1. Place all ingredients in a blender (or use hand blender, as I do) until it is a pale green colour and there are only small bits of parsley visible.
2. Toss dry lettuce and kale leaves with a small amounts of dressing until it reaches your desired amount.