Kale is King

In October, the kale in our garden is majestically huge and ready to be picked.

Kale salad can be thrown together in minutes. For that reason, I keep a supply of lemons, farmer's market onions and homemade croutons on hand. Then anytime, I can grab a handful of kale, some sprigs of parsley, a few leaves of mint and I'm good to go. If I spot a green pepper on the vine or some ribs of crunchy celery I'll grab those, too.

Ingredients:

Few handfuls of kale (curly or Lacinato)
Sprigs of Italian parsley
2 small mint leaves
1 lemon
Pecorino Romano Cheese
Croutons (recipe next posting)
Optional: Small crunchy green bell pepper or celery or a few white button mushrooms

Chop the kale and herbs fine. (A ceramic knife makes chopping a breeze. I recommend the Kyocera Revolution Series 6" knife.)  Add chopped sweet onion. (The farmer's markets still have sweet ones that aren't too pungent) and if you want add a small green bell pepper, celery and/or a few white mushrooms. Squeeze half a small lemon and drizzle with good quality olive oil. Toss well with edge of knife or hands. 

Then add some shaved pecorino romano cheese and a sprinkle of kosher salt and toss again. Place in bowl and throw on a few homemade croutons. (See next posting for homemade croutons.)