Co-owner Mary Steiger stopped by the KOLD Studio to show us this great dish for the summer.
Gourmet Girls Kale Salad Ingredients:
- ½ cup honey
- 1 cup balsamic vinegar
- 1 pint walnuts
- 6 bunches kale, washed, stemmed and torn in pieces
- 2 Tablespoons grainy mustard
- Extra Virgin Olive Oil
- 1 cup pomegranate seeds or diced strawberries
Cook honey and balsamic together over medium-high heat in a large saute pan, about
5 minutes. Toast walnuts, set aside to cool. Pile greens on a platter. Stir mustard into dressing, then whisk in about 1 cup EVO,
pour over greens to wilt. Season greens with salt and pepper and garnish with
walnuts, pomegranate seeds and herbed crumbs. Serve warm.
Crunchy Nut Lemon Topping
- 2 Tablespoons nuts
- 1 Tablespoon EVO
- 1 cup gluten free bread crumbs
- 2 oil packed anchovy fillets, minced
- 3 minced gloves garlic
- ¼ teaspoons salt
- 2 Tablespoons finely shredded lemon zest
- 1 Tablespoon finely chopped flat leaf parsley
Toast nuts in a wide frying pan over medium heat until lightly toasted, about 3
minutes and set aside in a medium bowl.
In the same pan, heat 1 Tbsp olive oil over medium heat and add bread crumbs.Toast crumbs, stirring occasionally until a shade darker, about 5 minutes. Add anchovies and garlic, stir to combine well. Add bread crumbs mixture to pine nuts. Stir in ¼ teaspoon salt, lemon zest and
Steiger is currently in the running for the title of Iron Chef Tucson. You can vote for her or the other chefs HERE.
You can find more from the Gourmet Girls HERE.