I know, I know. Another salad recipe. Our CSA boxes lately have been full of beautiful greens, and life is crazy right now, so salads it is! In my most recent CSA box I received several of the ingredients to this salad: kale, apples, and edible mustard green flowers. I was tasked with bringing vegetable side dishes to our Mother’s Day lunch, so I came up with this dish to use those local ingredients, and put flowers in my food!
The dressing I used is the store-bought Trader Joe’s balsamic vinaigrette, but you could easily make your own. A vinaigrette or a honey dijon flavored dressing would be a perfect match.
I have a few staples and patterns with making a kale salad:
-Start with finely chopped kale
-Add something sweet (fruit), something salty (in this case, bacon & nuts), something tangy (dressing), something crunchy (nuts), and something creamy (goat cheese)
-Toss the kale in the dressing and let sit for a few minutes to slightly wilt the kale, then add the other ingredients.
Kale Salad with Bacon, Rosemary Nuts, Apples, Goat Cheese, and Edible Flowers
- 1 large bunch kale, finely chopped
- 1 apple, small dice
- 5 slices bacon, cooked and chopped small
- 1 c rosemary almonds and cashews, chopped small
- 2 oz goat cheese
- balsamic vinaigrette
- edible flowers (optional)
Toss the kale with the balsamic (not too much) 10 minutes before serving. Add 1/2 of the rest of the ingredients, besides the flowers, and toss. Layer the remaining 1/2 of the ingredients on top of the salad. Garnish with edible flowers. Serve and enjoy!