Tuscan Kale Salad with Dried Cranberries, Toasted Pine Nuts and Parmesan Cheese
My beautiful wife, @odance, has been sick this past week with whatever flavor flu has been going around and so we decided to cook in last night. Thinking what would please her, she requested a kale salad with pine nuts, so to the web I took to find this delicious recipe.
A lot of great flavors and texture going on for such a simple, easy salad; visually appealing too. Like @sweetpaul, I often will take a found recipe and work to improve it to my taste. The dried currants were substituted for dried sweet cranberries and they were only "marinated" in the white basalmic vinegar for a couple hours instead of overnight. The salad complimented the grilled lamb chops (med. rare) and roasted fingerling potatoes. Dinner was paired with a nicely structured Spanish Tempranillo.
This is my first food post to the Ellosphere, and I wish I had better light and staging in my small kitchen to take my own photos. I look forward to taking the food photo class from @danielkreger so perhaps down the line you'll see some original work, but for now we'll just have to cite due credits.
Recipe and photo: epicurious.com
/cc @ellocooking, @weinreporter