Friday, May 30, 2014

Mighty Green Kale Asparagus and Leek Salad

Hey People,
This is the special salad I mentioned earlier when giving you the recipe to my Lemon Vinaigrette. I wanted to make a healthy salad but one different from the standard romaine, tomato, cucumber salad we all know. This was definitely what I was looking for. Very healthy and very filling. The addition of egg rounded everything out perfectly. I actually think next time instead of boiling it I may make it runny and let the yolk coat the lettuce along with the dressing. Ohhhhh, now I'm salivating. Enjoy!!

1/2 bunch Kale, rinsed well and spun dry
1/2 fresh bunch spinach or 1/3 bag
1 Leek, cut down the center and rinsed thoroughly
1 bunch thin Asparagus, tough bottoms removed
1/2 bunch Parsley, rinsed and dried
1 cucumber, sliced
1 egg per person

  1. Boil a large pot of water.
  2. Rinse leek. Seriously, get in there and rinse out that leek. They are full of dirt in between the layers and dirt salad just is not appetizing.
  3. Rinse your asparagus and cut off the tough bottoms. A nice way to know where to cut is to take one asparagus, hold it at both ends and start to bend. Where it breaks is where you should cut.
  4. Place you asparagus in the boiling water and boil for around 2-4 minutes. Asparagus should be right on the edge between crisp and tender. They will still be bright green if blanched correctly. Once blanched, run under really cold water to stop the cooking. Dry them and place in a dish to rest. Sprinkle with a little salt.
  5. Repeat the process for the split leeks. Submerge them in the boiling water, let them boil for around 2-4 minutes and remove. Run them under cold water to stop the cooking, dry them and then slice them into 1 inch, half moon shaped, slices.
  6. Boil your eggs, cool, then peel.
  7. Rinse your cucumber. Peel the skin if so desired and slice into thin rounds.
  8. Assemble kale, spinach, leeks, asparagus and cucumbers together in a bowl. Tear parsley off stems and add.
  9. Add salt and pepper to each individual serving along with one egg. Serve with Lemon Vinaigrette. 

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