Kale Salad with Figs
- Prep Time 10 minutes
- Estimated Cost 10.50
- 288 Comments
Welp, I started planning a wedding.
We've been working hard to get the big stuff figured out. So far we have a wonderful wedding planner (Ali DiLuvio), a date (next summer), a venue (a gorgeous winery in the Sonoma Valley), a caterer (Park Avenue in Cotati) , a rabbi (who also happens to be a long-time close friend of Evan), a photographer (Jennifer Bagwell), and a cake (Patisserie Angelica). There's still so, so much to do. And man, there have been a lot of decisions to make.
What are the colors?
How many people?
Which people? (Oh good, an opportunity to divide the people I love into ranked lists. That's not stressful at all.)
Standing chuppah or individual poles?
Do we really need flowers? We're getting married outside. Doesn't that basically count as one big flower? (My mother has informed me that I am incorrect about this, and yes we do need flowers.)
Buffet, individual plating, or family-style food?
Other desserts besides cake?
How many toasts?
How many horas?
DJ or live band?
Do we need to register? We basically have all the stuff we need already. (The feedback on that one has been a resounding "YES, unless you want 25 toasters.")
And so many more.
But it's all good. We know we've already answered the most important question: yes, we want to marry each other. More than anything.
With all those details to consider, all those vendor meetings and Pinterest-stalking (OMG, so many mason jars), I'm trying my best to keep things as normal as possible around here. That means date nights where wedding planning talk is not allowed, stress-reducing cardio, focusing on all our work projects, and eating healthy, seasonal food.
Today, I'm talking about kale. My favorite kind, Tuscan (dinosaur) kale, de-ribbed.
Sliced up into thin slaw-like strips.
Tossed with a simple vinaigrette--nothing more than good extra virgin olive oil and balsamic vinegar.
And topped with sliced fresh figs, chopped almonds, and some creamy clumps of goat cheese.
Now the only decision I have to make is whether or not to drink wine with my salad.
- 1 bunch Tuscan (dinosaur/Lacinato) kale, de-ribbed and sliced thinly $2
- 2 tablespoons extra virgin olive oil Pantry
- 2 tablespoons balsamic vinegar Pantry
- a pinch of salt Pantry
- 4 ounces crumbled goat cheese $3.50 for 8 ounces
- 1/8 cup chopped toasted almonds $1.50 in the bulk section
- 6 ripe figs, sliced into quarters $3.50 for a basket
- pepper to taste Pantry
Recipe Serves 3-4
- Place the kale leaves in a large salad bowl.
- Whisk together the olive oil and vinegar and set aside.
- Sprinkle the salt all over the kale and gently rub it in (this helps break down the tough leaves).
- Drizzle with the dressing and toss well.
- Top the salad with the goat cheese, almonds, figs and black pepper to taste.