Friday, April 12, 2013

Kale Salad w/ Beets, Gorgonzola and Pine Nuts

  • 1 bunch kale
  • 1 beet, roasted, peeled and diced
  • 2-3 oz. Gorgonzola cheese
  • 1/4 cup pine nuts, toasted
  • 3-4 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Sea salt and freshly ground black pepper

  • Procedure

    Wash the kale thoroughly in cold water, remove the stems and cut into think slices, steam the kale for 2-3 minutes, toss in large bowl with olive oil and apple cider vinegar, season with sea salt and freshly ground black pepper. Add the beets, pine nuts and cheese and toss. Serve as salad, or side dish. Enjoy!

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