Wednesday, June 24, 2009

Glorious Salad~ inspried by Kelle

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We always had a garden in our back yard while I was growing up. I am really looking forward to a living situation where we have more than just a teeny little patio so we can do some gardening of our own! Someday... Anyhow, salad was a very common accompaniment to anything we were eating (or grilling, more specifically) during the summer time. My parents would make what we liked to cal "Glorious Salad"...I believe I've talked about this before, because there is just salad and there's Glorious Salad, and there is a big difference!!

A few months back one of our favorite couples invited a group of us over for a Thursday night dinner...They were servin up the best tri-tip you've ever had with homemade herb butter and a salad that was seriously off the chain. I brought the BLACKBERRY KEY LIME TART (coming soon...) and we were all so full we had just enough energy for one round of Apples to Apples after our indulgence fest.

Since a few of the invited guests couldn't make it that night, we decided to do it again the following month on a Thursday at our place. Nate and I made poison cru, flank steak and insisted that Kelle bring her amazing salad (which she made with fresh strawberries that time!!) This month it is the third consecutive month our little group has met up for dinner, this time at Brian's house, and Kelle & Manos are in GREECE!! So what of the salad??! We could not do our dinner with out it!! I hesitantly volunteered, not sure if my version of Kelle's awesome salad could live up to our expectations, but I have to say, she would've been proud!

Kelle Salad
Serves 10

1 large container organic mixed greens (this comes in a plastic box at my market)
3 large, ripe avacados
2 giant handfulls slivered blanched almonds
6oz herbed goat cheese
2 tomatoes
2 handfulls of dried cranberries

Dressing
2 lemons
Olive oil
Salt

I mixed up the dressing first (you want a jar or bottle with a secure lid). Add the juice of 2 lemons and a few pinches of Kosher salt, then add about 1/4 to 1/3 cup of oilve oil and SHIMMY SHAKE THAT BAD BOY until it is totally combined...give it a taste and if it is knock-you-on-your-tush lemon still, you could add a bit more olive oil to mellow it out..just mess with it a bit, until you are lovin' it. Set aside.

Rinse the greens and pat dry with paper towel, then toss them into a BIGASS bowl. Line the tray of your toaster oven (or normal oven, use a cookie sheet) with foil and spread the almonds out on it. I put them in the toaster oven at 350 for about 7 minutes...maybe a bit longer~ you want them golden brown, deep golden color is key to the brilliant flavor!
While the almonds are toasting, dice up the avocado, tomato and goat cheese (lil' bite size pieces of each of those items) and sprinkle over the salad...give it a few tosses to start incorporating the ingredients. Add the crazins, then the almonds and toss the salad well to fully incorporate EVERYTHING glorious. The almonds will melt the cheese a bit- which is AWESOME. Give the dressing another strong furious shake and pour over salad, toss it again, then I like to add fresh cracked black pepper individually to each serving! GLORIOUS INDEED.

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3 comments:

Jaime said...

that looks like my kind of salad! yum!

glad you are back to blogging and thanks for the congrats :)

Beth G. said...

It's such a favorite salad!! Thanks for the welcome back~ and how exciting for you guys!! Best wishes~

Chaya said...

I think I could eat your photographs. The salad is tantalizing.