I know , what another kale salad ? Yes, because this is a great one., one that you will want to eat again and again…. using baby kale greens , sauteed mushrooms , crispy garlic and shredded ricotta salada. Healthy and delicious, it doesn’t get better than that!
From by the bay, wishing you yummy kale food memories!
Kale, Garlic, Mushroom and Ricotta Salad
5 ounces baby kale, spinach and mixed greens, cleaned
1 large garlic clove sliced in thin slivers
2 tablespoons olive oil
4 ounces mixed mushrooms
1 ounce ricotta salada, shredded
4 tablespoons olive oil
2 tablespoons sherry vinegar
fine sea salt and fresh ground pepper to taste
Prepare dressing in a small bowl adding olive oil and vinegar. In a large bowl place greens and add dressing. Toss greens gently in dressing with hands. Season with salt and pepper and mix again. Place greens on a platter. In a small pan heat 2 tablespoons olive oil and saute the garlic. Fry until garlic is brown on one side and turn to brown on the other side. This will take less than 1 minute in total. Use tongs to remove from oil and drain on a paper towel. Add the mushrooms to the same pan with oil and saute until soft about 2 -3 minutes. Remove from heat and cool. Top salad with mushrooms, shredded ricotta and browned garlic. Serve immediately.