Hi friends, remember that post awhile back, all about how to make Moroccan preserved lemons? Well I made them awhile back in preparation for this gorgeous salad. The Misfit is a great bar and restaurant in Santa Monica, down by 3rd St. I love going there for two things: first) their bottomless mimosas on Sundays and second) their kale salad.
It’s to die for. Kale, sunflower seeds, milky Manchego cheese, grapes, and preserved lemon. I could eat this all day. I have one confession to make however. Their salad calls for quinoa as well; I remember this now, after the fact, but for some reason it didn’t occur to me when at the farmer’s market picking up ingredients. Oh well, I’d definitely suggest it with the quinoa, although it’s great this way as well.
I brought this salad to the Food Bloggers Los Angeles annual Kale-a-palooza event this past weekend. That’s right folks, Kale-a-palooza! Every dish incorporated kale in some way-the kale brownies from Jolly Tomato were AMAZING! I am definitely going to try making them soon, but switch out the sugars for organic sucanat or maybe brown rice syrup.
We also had a great kale demo from Chef Garrett of Cut ‘n Clean Greens. It was lovely to talk with Jan Berk, the produce company’s representative, who was super transparent in answering all of our tricky questions about their crops and their practices to grow them. Love that they are in the process of attaining an organic certification. Way to go! For now, enjoy the salad.
|Dietary||Gluten Free, Vegetarian|
|Misc||Pre-preparable, Serve Cold|
|Prepare all of the ingredients, adding them to a large bowl in the order they are listed (save for the last three).|
|While preparing the dressing, put salad contents in the refrigerator to chill.|
|Add olive oil, lemon, agave, and salt and pepper to a small bowl and whisk to combine.|
|Dress the salad, tossing to evenly distribute the dressing.|