Hello Ladies! :)

Ann Marie, I would be glad to share the Kale Market Salad recipe with you, but I have to warn you that it is "untested"!  My week really got messed up with the flu bug that has been going through the house, and the day we were supposed to have this salad, I told Liam that I could not even think about making anything new and "exotic" . . . that maybe just some plain rice would be better.  (He agreed!)  So we had plain rice (actually farro, which I love) and sauteed kale with our steak.  Well, actually Liam did, since I made the dinner and then ended up bringing Katie to the ER while everyone else ate dinner!  (Yes, that was whining too!)  :) 

So now from you guys, I need some meal ideas for just Luke and I since Liam took the 3 older kids to Cincinnati to visit his folks while I stayed home with the sick baby.  (I can't decide yet if this is miserable and terrible or totally awesome . . . )  I have NO GROCERIES in the house, not even peanut butter.  I do have eggs, though, and homemade bread, so I can last quite a while!!  :)  And, oh yes, I still do have that big bulb of fennel . . . .

Kale Market Salad

Lacinato kale is my variety of choice here.

Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste

1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers' market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted

Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

P.S. (this recipe is from the site 101 Cookbooks)

Love,
Kathy

Betty . . . I'm looking forward to making some curtains . . . uh sure . . . :)