Cherries, pea shoots, and kale! oh my!
On my last saunter through the farmers market (the time I bought eleventy billion pounds of vegetables), I picked up some pea shoots because a.) I had never tried them before, and b.) I thought, “what the haystack, I’m acquiring an entire farms’-worth of foodages, what’s a little bag of pea shoots?”
I then immediately googled, “what’s the skinny on pea shoots,” and found that they are full of Vitamins A, C, and folic acid. Like, outrageously full. And I’m pretty sure it takes more calories to burn them than you actually take in…but don’t quote me on that. I used the pea shoots in my kale salads and thought they brought something special to the table. What do pea shoots taste like? Why, peas, of course! I enjoy their mild, sweet flavor and let’s face it: if the little guys had arms, I’d hug the crap out of them.
Because, look at them:
Admit it: if they had cheeks, you’d squeeze them.
Since cherry season is going out of style real quick here, I recommend you get on this fountain of youth lickety split. A kale salad with cherries, walnuts, pea shoots, brown rice and red onion covers every flavor and texture, as.well.as all nutritional bases. If you want, you can add bacon to the kale salad, amen.
And the date-balsamic vinaigrette? hound it. The recipe for the dressing is the same one I used for the Roasted Root Salad with Balsamic-Date Vinaigrette I showed you a few months ago. It’s pretty much the perfect salad dressing – no sauce-lover should be allowed within a 10-foot radius of it. Unless, of course, you want to see dressing disappear like a magic trick.
You know what to do.
Cherry and Pea Shoot Kale Salad with Date-Balsamic Vinaigrette
Cherry and Pea Shoot Kale Salad:
- 1 leaves head lacinato stems removed and thinly chopped, dino kale
- 1 cup pea shoots tightly packed
- ¼ cup red onion thinly sliced
- 1 cup fresh pitted cherries halved
- ½ cup raw walnuts chopped
- ¾ cup cooked brown rice
- ¼ cup oil
- 1/3 cup balsamic vinegar
- ¼ cup water
- 8 large dates pitted and chopped
- 1/3 cup yellow onion chopped
- 2 teaspoons whole grain mustard
- 1/4 teaspoon kosher salt
Prepare the Date-Balsamic Vinaigrette:
Add all ingredients for the vinaigrette to a small blender or food processor. Process until completely smooth. Refrigerate until ready to use.
Prepare the salad:
Add all ingredients for the salad to a large serving bowl.
Toss in desired amount of date-balsamic vinaigrette and serve.
You will end up with more date-balsamic vinaigrette than you need. You can use it for all your other summery salads!