I have another simple salad for you, to help you utilize those wonderful spring greens! This one is with baby kale (my second favorite spring green, just behind baby arugula).
This salad has a delicious sun-dried tomato dressing (slightly modified from the version I came across in my Italian Cooking School: Vegetables cookbook from Silver Spoon Kitchen). I added additional sun-dried tomatoes to the salad, a little red onion, and shaved Pecorino Romano cheese.
Pair this salad with homemade bread and a glass of wine to make it the perfect weeknight meal! If you want to get fancy, you can make an olive spread for your bread. To make our version, simply chop up kalamata olives and garlic in a food processor, add some lemon zest, a splash of lemon juice and olive oil.
- 6 oz. sun-dried tomatoes
- 6 basil leaves
- Juice from 1 orange
- Juice from ½ lemon
- 3 tbsp extra virgin olive oil
- Pinch of salt
- 1 bunch baby kale
- ¼ red onion
- 4 oz Pecorino Romano cheese
- In a food processor or with a knife, finely chop up 3-4 sun-dried tomatoes.
- Finely chop the basil leaves.
- To make the salad dressing, whisk together the chopped sun-dried tomatoes, basil, olive oil, juice from the orange and lemon, and salt in a small bowl. Set aside.
- Wash the kale, trim the stems, and chop or tear into bite-size pieces (see notes).
- Chop the red onion.
- In a large bowl toss together the kale, red onion, remaining sun-dried tomatoes, and sun-dried tomato dressing.
- To serve, divide salad among two plates and top with shaved Pecorino Romano cheese.