Sometimes I don’t particularly enjoy the writing portion of this whole bloggy blog thing, especially after a long (debatable), hard (even more debatable) week of work.
So, I’ll be breif.
I’m longing for Spring: light, bright, fresh, FRUIT, strawberries, asparagus.
Helloooo! Let’s get on with it already.
CARROT, KALE AND NORI SALAD WITH SESAME DRESSING
This was a surprisingly successful clean-out-the-fridge lunch. So good, in fact, I made the same exact salad for dinner served along side perfectly grilled salmon. Adam made no complaints.
Because this is a salad and not, say, cupcakes, the recipe is quite loose. By all means improvise. Also, I like tricking myself into eating raw kale. I love kale any way it is cooked, but in its raw state it is very bitter and harsh for my tastes.
Mix the romaine and kale together and place on a plate. Top with grated carrot. Then garnish with green onion, nori strips and lastly, the toasted sesame seed.
Whisk the dressing together in a seperate bowl and drizzle over the top of the salad. Serve immediately.