The other day I spotted a kale salad by West Hollywood Chef Andrea Cavaliere in People magazine. Hold the tomatoes, people, it was so good!
I adapted to make vegetarian. Here it is:
Cavaliere Kale Salad (Adapted)
Salad Dressing (whisk together):
3 teaspoons Dijon mustard
3 teaspoons red wine vinegar
1 teaspoon fresh squeezed lemon juice
1/2 cup extra virgin olive oil
Salad (toss together)
3 cups baby kale
1 cup spinach
2/3 cup of shaved Parmigiano-Reggiano
2 red radishes, thinly sliced
6 oz. Wildwood baked tofu (savory), chopped in small cubes
4 Morningstar bacon strips, chopped in frying pan
Enjoy! Any quick and yummy recipes to share? How are you today?