Farmers Market Month, Day 9: Burrata, kale, blueberries, beets

[rachelmanija]

Bow before my beautiful composed salad!



I'll have the scallops tonight. If I feel sufficiently ambitious I'll duck into the Japanese market for some ginger and try saute them with Chinese sausage and greens. I may have to buy some greens from the market as well, as the kale is too tough for what I'm thinking of. But hey, I'd rather break my self-imposed rules than have an inferior dinner, and I do need to eat those scallops tonight.

Comments

spork of joyous fooding

[yhlee]

So gorgeous! Best salad.

I hope you have the best dinner. Mmm, scallops. :)

[espresso_addict]

Mmm, scallops indeed :) Good luck with the cooking!

[osprey_archer]

I remain in awe of how beautiful those beets look. Beets!

[illariy]

That is some gorgeous salad!

[minoanmiss]

*attempts to push a fork through the computer screen*

[movingfinger]

A (warm) acid-and-olive-oil dressing will tenderize kale fast---all those "massaged" kale salads are performance art. Wash kale and cut into small ribbons. Dress and let stand half an hour or so. Flavorful vinegar or lemon juice works best. Good to toss with grains (cut into smaller bits obviously).

You can do a nice kale salad based on this:

http://lickmyspoon.com/recipes/roasted-persimmons-with-mushrooms-and-kale/

without persimmons; roasted pear or apple slices are good also. I made it with chanterelles and persimmons for Thanksgiving. Dumping the persimmons in hot on the dressed kale sped up the softening/breakdown process---it was still texturally chewy, even a little crunchy, but it was not raw nor was it cooked to sliminess. Leftovers were good for about two days.