We live in a bit of a remote area. It takes some driving to get anywhere. Consequently, I tend to shop at a variety of grocery stores. I love them all (well, most of them) for different reasons. There are certain things I can find at one that I can’t at the others. The problem is, I always forget where I found what. Maybe it’s because I’m getting older. I mean, AARP sends me a card to remind me of that at least once a week. Regardless…I should probably start jotting things down.

Anyway…the point is, I adore baby kale. My problem is, it can be hard to find and I never remember where I got it last. I do believe that you may have the best luck at Whole Foods. But, then…I’m old. So, maybe not.

If you should find baby kale or if you give up entirely and just pull out any green you have in the fridge, I really think you are going to love the flavor combinations in this salad. The ricotta salata adds a briny and salty bite against the bursts of sweet and tangy blackberries. Then, you’ve got creamy and buttery avocado and the savory-sweet crunch of almonds dusted with a bit of rosemary. I mean, really. I think your tastebuds are going to thank you!

Baby Kale and Blackberry Salad

4 cups baby kale

1 cup blackberries

1/2 avocado, cubed

4 ounces ricotta salata

Rosemary Honeyed Almonds (recipe below)

Dressing:

4 tablespoons lemon juice

3 tablespoons extra virgin olive oil

salt and pepper to taste

On two large dinner plates, divide and arrange the kale, blackberries, avocado and ricotta salata. Set aside.

Mix up the dressing in a small bowl or glass.

Top each salad with the dressing and finish with the almonds.

Serves 2 large salads

Rosemary Honeyed Almonds

1 teaspoon olive oil

1/2 cup sliced almonds

pinch of sea salt

pinch of black pepper

1/4 teaspoon dried rosemary, crushed a bit

2 teaspoon honey

In a heavy cast iron pan over medium high heat, add the olive oil and the almonds. Keep the pan moving as the almonds begin to get toasted. As soon as you smell the nuttiness, add the salt, pepper and rosemary. Toss for one more second then add the honey. Stir until all of the almonds are coated. Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few minutes.

Notes: Ricotta Salata is an Italian semi-hard cheese made from goat’s milk. It has a mild briny flavor and crumbles nicely. It’s perfect in salads like this.

The leaves of baby kale are so tender and the flavor is very mild. As I said, if you can’t find baby kale, try Lacinto kale…but truly, this will be wonderful with any green you love.



