A very happy and joyful Labor Day Weekend to all! I know it will be filled with familiar foods from the grills, smokers, ovens and stovetops, but I say un-labor yourself with salads.
Visit your local farmers market and grocery store and have at it. Almost any vegetable will make a delicious and easy raw salad. Add a can of strained and rinsed beans for protein, maybe some leftover grains such as rice or quinoa for heft and a simple vinaigrette. Done and done!
Here is an idea for a simple kale salad. Make it your own with some of the suggestions above.
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 small shallot, sliced thin
1 garlic clove, minced
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 pounds of Tuscan kale, stems removed, leaves thinly sliced
1 pint Brussels sprouts, trimmed, grated or thinly sliced
1/3 cup toasted almonds (or hazelnuts), coarsely chopped
1 cup grated Pecorino Romano cheese
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt and a pinch of pepper in a small bowl. Whisk to blend. Slowly whisk in olive oil. Taste and reseason as needed. Mix kale and Brussels sprouts in a large bowl.
Add dressing to greens mixture and, with clean hands, toss and lightly massage salad for 5-10 minutes. Move it in the refrigerator to chill until you are ready to serve.
Remove and toss with cheese and nuts. Finish with more cheese.