I can never get enough salad – I think there are so many fantastic creations out there.
This one is simple and super delicious!
Baby Kale & Portobello Salad with Walnuts and Sun-dried Tomatoes
4 Portobello Mushrooms
1 clove of garlic
Freshly squeezed lemon juice
6 sun-dried tomatoes
A good handful of coarsely chopped walnuts
3 Tablespoons of Balsamic vinegar reduction
1 teaspoon of good Dijon Mustard
1/3 cup Olive Oil
1 clove of freshly squeezed garlic
Sea salt and freshly ground pepper
Rinse the baby kale and put it on a clean cloth to take a way excess water before putting it in a salad bowl.
Clean the portobello and chop them.
Fry them with a bit of olive oil in a pan- till they are golden. Add sea salt, lemon juice, garlic and some freshly ground pepper. Leave them to cool slightly before adding them to the salad.
Cut the sun-dried tomatoes and chop the walnuts. Add to the salad.
Make the dressing;
For this salad I used a really great local balsamic vinegar reduction that I have fallen in love with - “Nonna Pia’s Balsamic Cabernet Merlot Reduction made with love! “ – it’s intense and slightly sweet, you can taste it’s made with love (perfect for salad and so many other things)
In a bowl, put the Dijon mustard and the balsamic vinegar. Stir together. Whisk in the olive oil little by little. Add sea salt and freshly squeezed garlic.