This Kale Salad with Blackberry Tarragon Dressing came about by me being lazy and not wanting to hit the market one evening. I had all the ingredients on hand in the refrigerator and decided to make a salad, but with a sweet and tangy fruit vinaigrette.
The blackberries were staring at me, daring me to use them, not the strawberries. And I obliged and was I ever happy.
I thought a creamy avocado berry mixture would be an interesting dressing and decided on an emulsion of rice wine vinegar, vegetable oil and some plain yogurt instead, keeping the avocados to be in the salad mix. This is where my mind goes and recipes evolve. I think on the fly and one thing always leads to another. If it’s bad, toss it, if it’s good, build on it.
There, the idea of a vinaigrette was out! You see a vinaigrette is a mixture of oil and vinegar, where a dressing adds an emulsifier such as mustard, mayonaise or in this case the yogurt.
Sometimes I make some funky choices, but to get to the good you need to experiment and weed through to the brilliant idea. This is one amazing salad dressing. It’s rich blackberry, fruity base is tangy and sweet all at the same time. It’s balanced and creamy and is my new favorite. What’s even better is it’s a quick emulsion in the blender and ready in a minute.
Wash and trim the stems from the kale leaves. Place kale in salad bowl and discard stems.
Shred the carrot, dice the avocado, red bell pepper, green onions and slice cucumber. Add to salad bowl and toss to mix thoroughly.
In a blender puree the blackberries, rice wine vinegar, vegetable oil, yogurt, honey and kosher salt.
Press through a sieve to extract seed residue and whisk in the dried tarragon. Set aside.
August 31st, 2014
This Kale Salad with Blackberry Tarragon Dressing came about by me being lazy and not wanting to hit the market one evening. I had all the ingredients on hand in the refrigerator and decided to make a salad, but with a sweet and tangy fruit vinaigrette. The blackberries were staring at me, daring me to use them, not ... Read More
August 30th, 2014
This lovely heat wave continues here in San Diego where this past weekend had me riding up and over the Coronado Bridge and around the entire South Bay and then back up the coast for Bike the Bay. It was our third time participating. A nice 26 mile ride and the weather was and still remains incredible. So to me it's ... Read More
August 29th, 2014
A few days ago I made another batch of my Pork Mole Negro and with some leftovers, (I know, how could there be, right?) I've decided to make some Pork Mole Negro Whole Wheat Enchiladas for a last time indulgence! The dark Mole Negro is probably the best known mole here north of the border and it’s almost always made ... Read More
August 28th, 2014
So the chickpea craze continues over at my kitchen. What can I say, they are so versatile! You see it all started from this incredible ceramic bowl brimming with these perfectly round, yellow falafel that stood out from the Bon Appetit site and I just had to try making them. I love Middle Eastern food and falafel ... Read More
August 26th, 2014
I have got to say that this Raspberry Lime Chia Pudding is pretty darn good. So good in fact I wanted more after I finished off one of these, but I was smart and only made the two. This is so simple, so easy and very, very healthy. It’s chia seeds, you know them. Those little seeds as a kid you schmeared on a Chia Pe... Read More
August 25th, 2014
I wanted to make Chiles Rellenos the other day, but didn't want anything deep fried. I also wanted a meat dish of sorts. I didn't have any marinated steak, but I did have ground turkey. So the idea to make these Chilies Rellenos type meatballs came about. In my version I ended up calling these Stuffed Green Chili Meatba... Read More
August 23rd, 2014
These Easy Tangelo Ricotta and Blueberry Puffs are just that and quite delicious, too. Instead of the usual yogurt, fruit and granola dessert I wanted something different. In a weak moment I was looking in the freezer and thankfully there was no ice cream, but I did see puff pastry. Success was soon around the corner... Read More