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.
Toss the salad together and enjoy on it’s own or like this with parmesan or some goat cheese.