MasterChef salad recipes
I think I’ve said this before, but I love kale. It tastes good year-round. Whether I’m sautéing it in some butter with garlic, baking it into ‘chips’ – which is one of the most oddly delicious things you’ll ever try, I assure you – or just chopping it up for a salad, the leafy green never lets me down. I wish I could say the same for some of the people I’ve dated. Kidding, kidding…Well, half kidding.
Lately, I’ve also been debating whether or not to have a summer fling with barley. It doesn’t sound quite as cool as kale (obviously), but it’s a great grain that’s easy to cook and awesome in a fresh salad. Cooking it until it’s, more or less, el dente will give it a nice texture and let it hold up against salad dressings without getting mushy like some types of rice.
So, I guess what I’m really trying to say is that barley kicks ass too. So, why not put them together in a wicked summer salad?
Speaking of things in the Canadian culinary world that are awesome…MasterChef is officially coming to Canada! The Northern leg of the popular series is currently casting for its inaugural season. Whether you’re a bachelor with a decent palate or a self-proclaimed foodie that hosts dinner parties on the regular, for a chance to compete on national television.
If the Canadian embrace of (Food Network Canada’s highest rated series) is any indication, I think this show is going to be a hot ticket when it airs in early 2014. I’ve been debating with my inner demons on whether or not to apply for myself.
It’s very tempting. I mean, I always brag about making tomato sauce better than Italian grandmothers so, really, I should start walking the walk here I think. We’ll see. I’m just not sure that I’m mentally prepared to have Gordon Ramsay scream at me or whatever his Canadian equivalent will be. Who am I kidding? This sounds like fun!
What you’ll need…
1 clove garlic (minced)
1 lemon (zest and juice)
2 TBSP olive oil
1 TBSP red wine vinegar
1 TBSP honey
2 TSP sea salt
2 TSP ground black pepper
1 bunch kale (thinly sliced, approx 5 cups)
2 shallots (thinly sliced)
1 1/2 cups cooked barley
1/2 cup cooked green lentils
1/2 cup feta (loosely chopped)
1/4 cup dried currants
1/4 cup pickled turnips (diced, I realise this sounds random. I picked them up in the ethnic food aisle at SuperStore a few weeks ago. Pickled red onions would be a perfectly find substitute)
Place all ingredients for salad dressing into a small bowl and whisk until combined. Set aside for now.
Combine salad ingredients in a large bowl, pour salad dressing into the bowl and toss with tongs until evenly mixed. Let marinate in the refrigerator for at least 1 hour and toss again before serving.
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