Food | Two Different, Yet Amazing Kale (Salad) Recipes [By @ChefMarcee] | #SoPhi

by • April 9, 2014 • FoodComments (0)2381

Raw Kale under Fresh Pineapple, Shaved Carrots with Crunchy Marcona Almonds
Raw Kale & Pineapple Salad
Fresh Raw Kale 1 lbs rinsed, destemed and chopped roughly
Fresh Pineapple 1/2 of a whole pineapple cleaned, cored and cut small
Shaved Carrots 2 whole carrots cleaned, peeled, shaved on mandoline
Spinach Marcona Almonds

Placed everything except almonds in bowl and mix dressing.. taste to adjust seasoning garnishes with almonds at the end.

Marcona Almonds are sometimes referred to as the “Queen of Almonds” and almost all of the production is from Spain. They are sweeter, fatter and rounder than the typical California variety. In Spain, they are usually blanched and then quickly sautéed in fresh extra virgin olive oil. When toasty brown, they are tossed with sea salt and served as a delicious snack.

Spring Mix with Extra Kale with Shaved Granny Smith Apple and Carrots garnished by Toasted Sunflower Seeds and Mahon Mitica Cheese
Spring Mix Kale Salad
Classic Spring Mix 1 container
Kale 5 stalks trimmed, washed and chopped
Granny Smith Apple 1 whole apple washed, seeded and shaved
Carrot 2 whole carrots peeled and shaved
Sunflower Seeds 1/4 cup toasted in a dry pan
Red Onion peeled and sliced thinly
Mahon Mitica Cheese

Mahón cheese is a soft to hard white cheese made from cow’s milk, named after the natural port of Mahón on the island ofMinorca off the Mediterranean coast of Spain. Minorca is known for its cheese production and is home to one of the most respected dairy

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