My recent eating habits haven’t been great. We’ve been going out for dinner a lot more than usual and it hasn’t helped that a number of projects that I’m working on involve desserts or bread… which means that I come home from shoots with scrumptious pastries. And you can’t just throw them out! That would be wasteful! So we’ve been gorging ourselves with these treats these last few weeks. It’s not good.
But here I’ve brought you all a salad. A kale salad… which, I know, is soooooooo three years ago. I don’t care, though. I love it and find that it makes for a perfect weeknight dinner. Sometimes, when I’m not sure what to make, I’ll roast our CSA veggies, dress up some kale, and toss it altogether. It turns out to be a surprisingly satisfying dish.
Tonight marks the start of Passover. I know how heavy the foods can be, how all that matzo and brisket and gefilte fish just sit with you. At some point, you’re going to get tired of it and when you do, I think this kale salad will be a nice break.
More Passover-friendly recipes:
Asparagus Caesar Salad | Baked Rutabaga Chips | Beet and Quinoa Tabouli | Cauliflower “Couscous” | Carrots with Caramelized Ginger | Chocolate-Dipped Macaroons | Marinated Eggplant with Mint and Capers | Meringue-Topped Baked Grapefruit | Moroccan Carrot Dip | Parsnip Fries | Pesto-Coated Carrot and Parsnip Fettuccine | Pickled Beets with Feta | Quinoa with Squash | Roasted Beet and Citrus Salad | Shredded Brussels Sprouts with Walnuts | Spinach Matzo Balls | Sweet Potato Fries with Sriracha Creme Fraiche