Here's one positive about this COVID-19 pandemic. It is keeping people connected. "In this together" COVID or not COVID, I appreciate my cherished friendships. One of my newer friendships, maybe close to 3 years ago, I met the sweetest couple at one of our "Roehampton Food For the Soul" dinners. For me, it was an immediate connection. One night this fun positive energy ladened couple, Gorett and Collin, entered the dinner room. Thinking back, I really enjoyed their company at the dinners and always hoped they would continue to register. Collin and Gorett become regulars.
When they first started attending our "Roehampton Food for the Soul" dinner group, their connection was very comfortable. So comfortable we all thought they'd been a couple for some time. We were surprised to hear they were a new couple. And as time went on, they announced their engagement. That was no surprise, lol. What does this have to do with kale salad you might ask? Gorett and Collin shared this kale salad was their favourite. Especially at the time of their wedding nuptials. I made a tiny dinner to celebrate their love. Guess what was on the menu?
In the winter of 2020, another surprise, Gorett messaged me to share that they were expecting. Three months ago, the lovely couple gave birth to their precious baby girl. Isn't love the best?!!
We've kept in touch. During this pandemic period, kind of during baby naps here and there. I mentioned to Gorett that I had that kale salad for lunch the other day. Of course she asked for the recipe...which I think I gave her years ago, but you know how it is being a new Mom during a pandemic. Well maybe you don't but can imagine.
This post is for one of my favourite couples and new parents, Gorett and Collin. Reminiscing social gatherings with fond memories. I am sharing my flavourful signature kale salad. Maybe it's the love, full of textures, it's just plain delicious.
You're either a kale lover or not. Most "nots" tend to enjoy this one. I think it's because of all the Parmesan. Maybe the love??? Anyway, I make this salad two ways. As a side or part of a power bowl lunch salad with the addition of beans, a whole grain, maybe some peppers and avocado. You can add whatever you like for a satisfying lunch. Now, whenever and however I eat it I think of Collin and Gorett. Congratulations to love and the gorgeous new addition to your family.
Trendy Kale & Romaine Chopped Salad with Pomegranate Arils
1 cup per person - Kale, cut out rib and chiffinaude
8 per person - Toasted almonds
Shaved parmesan, for garnish
2 tablespoons per person - pomegranate arils
1 1/2 tablespoon fresh basil chiffenaude, optional
Drizzle dressing on outside of bowl and mix together. Garnish with more parmesan.
For lunch salad, pictured above per person, add 1/2 cup whole grain (pic is toasted buckwheat groats), 1/2 cup beans of your choice, other veg like peppers, and avocado.
Parmesan Dijon Garlic Dressing
For about 4 People servings
2 tablespoons Olive oil or Avocado oil
1/2 lemon juiced, and rind optional
1 tablespoon Dijon Mustard
1 medium clove garlic, minced
1/4 cup Parmesan cheese, freshly grated and packed
Freshly grated pepper
Freshly grated Pink Himalayan sea salt
Mix together, pour over salad and toss.