Ah! Do you love the new layout? I am so, so excited to present this to you. I’ve been searching for a new layout for a while. I wanted a space that was more intuitive, more friendly to the various features.
Make sure to check out the recipe page- it’s my favorite part! As I continue to work on my food photography, I wanted a page that was visual. Gone are hyperlinks, in are lots of colorful pictures organized by categories.
I would love for you to check out this space and let me know what else you would like to see. Pros, Cons, ideas- throw them at me.
Doesn’t this salad look bright and cheery?
Well, it taste exactly how it looks. Bright lemon, juicy persimmon and crunchy kale- perfect for dreary January.
You can purchase preserved lemons at any gourmet shop, amazon, or make your own. For this recipe, I used a quick-preserve method from Mark Bittman. Same sweet-and-salty flavor, ready in hours instead of days. Once you make a batch, try them in vodka tonics, couscous salads, or stirred into yogurt.
- 1 bunch kale (I used lactino but any variety will work here)
- 1 persimmon, thinly sliced
- 1/4 cup preserved lemons, minced
- 1/4 cup walnuts, toasted
- 1/2 cup chopped shallots
- 6 tbsp. seasoned rice vinegar
- 1 1/2 tsp. Dijon mustard
- 1 1/2 tbsp. olive oil
- salt/pepper to taste
- Thinly slice the kale into ribbon-like shreds and place in a large bowl.
- Make the dressing, whisk together the dijon mustard, rice vinegar, and shallots.
- Slowly whisk in the olive oil until an emulsion forms (creamy dressing). Season to taste with salt and pepper.
- Add 1/4 cup of the dressing to the kale and thoroughly toss. I like to use my hands to massage the dressing into the kale salad. Let sit for 5-10 minutes until slightly softned.
- Add toasted walnuts, sliced persimmons, and preserved lemons.
- Toss to combine.
- Add more dressing/salt/pepper if needed.