I've learned something incredibly liberating recently when it comes to salad making: I'm not limited to Romaine, Iceberg, spinach or even a spring mix when it comes to salad base. I don't know why, but for years I thought to make a salad, I had to pick up a bag of lettuce, or if I was feeling extra fancy, a container of organic Romaine that I then chopped myself. It turns out that you aren't limited to the bag aisle at the grocery store and that every leafy green could turn into a fabulous salad. In my case, that fabulous salad is made with yummy, leafy, beautiful kale.
Kale is having a moment, and it has been for a while, but what makes this salad different is taking your usual Cobb ingredients, kicking them up a notch, and piling them on top of kale. Definitely don't skimp and buy bagged kale - yuck - go for the good stuff, and grab organic if you can swing it. Once you have your kale base, pile on cherry tomatoes, a hard boiled egg, pancetta (versus ham or bacon), pickled onions for a bit of flair, and your favorite salad dressing. My choice? Blue cheese all the way.
Have you ever tried your hand at pickled onions? I followed this recipe, and 15 minutes later, I had a delicious jar of pickled red onions. I can't wait to add these bad boys to everything.
What's your favorite leafy salad base? Any good green that I'm missing?
That looks so delicious.
ReplyDeleteOh my gosh, that looks amazing! So glad I read this before heading to the Peachtree Battle Publix! :)
ReplyDeletePeachtree Roadies