Well friends, I’ve cut myself again in the kitchen, thus impairing my ability to type. Only 9 fingers were used in the production of today’s post.
I also tripped over the dishwasher (there is now a nice lump on my shin) and burned myself on the oven door (I didn’t need those other fingers anyway).
My kitchen is going to be the death of me.
I’ll be the first to let you know that I have NEVER been a kale person. In general, I thought it was actually quite disgusting and the worst vegetable to grace the planet.
However, I’ve recently had a change of heart. I still can’t stand it fresh, ESPECIALLY in smoothies, but sauteed? Crispified in the oven? I’ve been finding more and more ways to love the vegetable I hated for so long.
Here before your eyes lies quite literally the BEST salad I have ever had in my life. Really. Like. I don’t even know what else to say. There are so many flavors and textures and happinesses – you’d best eat it sitting down.
You’d think it’d be impossible to make kale really taste that great. Like, the type of great where you want to keep coming back for more. Today, August 16th, 2015, we’ve achieved the impossible.
As you may infer from the title, this salad has a lot of components. Garlic-sauteed kale, roasted chickpeas & asparagus, bacon, eggs, and a dreamy honey dijon dressing. It’s a bit time consuming, so plan in advance. It’s so super worth it!!! Pinky promise.
I’m just so excited to share this with you!
Serves 2 as an entree; 4 as a side
1 head kale, washed & trimmed
1 t minced garlic
1 T olive oil
for the roasted chickpeas & asparagus:
1 t garlic salt
1 t paprika
1/2 t onion powder
2 t light brown sugar
1 can chickpeas, drained & rinsed
1 c asparagus chunks
for the dressing:
2 T raw honey
2 T dijon mustard
2 T white vinegar
2 T canola oil
bacon, cooked & cut into small pieces
Preheat oven to 425.
In a large bowl, combine all ingredients for the roasted chickpeas and asparagus. On a greased baking sheet, evenly spread out the chickpeas & asparagus and roast for 20 minutes, stirring halfway through baking time. Once done, set aside.
In a large skillet on medium heat, sautee the garlic in the olive oil for 1-2 minutes. Then, add in the kale and cook until wilted. Set aside.
In a shaker bottle or blender, combine all ingredients for the dressing and shake (or blend) until well combined.
Assemble all salad components and eat!