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.
3 thoughts on “Carrot, Kale and Nori Salad with Sesame Dressing”
When in Dallas for Will’s party, we went by the farmers’ market and got some honking big carrots and lots of other fresh fruit and veggies. Maybe A will follow your example and make us a similar salad.
Not exactly a salad, but A did something good with the honking carrots: baked them on a cookie sheet and puts lots of butter on them afterward. It was like having an AYCE of the carrots around a roast without the roast and with more butter.
Mmmm, buttery carrots sound very good. Ashley and I have both talked about our new-found appreciation for simply prepared veggies. Saw the party pics, too. Sure wish we could have been there. That stinkin Sawyer is huge!