- red onion
- red wine vinegar
- lemon juice
- olive oil
“Do I see bacon? If so, you should include that in the title; bacon sells everything.”—a loyal fan/one of my best friends.
I harvested all of the kale and arugula from my garden Easter weekend. I gave a bunch away, but decided to shred the rest for two portions of salad for two potlucks that weekend. Actually both Easter afternoon. Yeah, I ate a lot of good food that day. Have I told you how much I love potlucks? :)
Wow, after shredding kale or any vegetable that is fluffed with air, it really condenses. I couldn’t believe that this one bowl of salad used to be 5 bags of kale leaves. Geesh!
If you don’t have or don’t use your Cuisinart Food Processor, I suggest you give it a try. It makes foods a breeze to chop, slice, or shred, especially for salads. My 5 year old helped stuff leaves down the funnel to be shred. While we were at it, we also shred a small bundle of asparagus.
So this salad is Kale Arugula Asparagus Chop Salad. I’ll be honest and let you know that I did not measure anything, and I totally made this up. So I’m guessing on measurements here: adjust as needed for your own tastes.
5 gallon bags of kale leaves: about 5 cups shredded. + 1 full gallon bag of arugula leaves: about 2 cups shredded. + one small bundle of asparagus: 1 cups shredded. + 1 package of bacon; cooked and crumbled. + 2 shallot bulbs; minced. + a hunk of leftover red onion: about 1/2 cup chopped. + a generous handful of mozzarella cheese. + salt (1/2 ts.?) + pepper (1/2 tsp.?) + lemon juice (1/8 cup?) + red wine vinegar (3 TBL?) + olive oil (1/4 cup?). Sorry for all the guesses, but I really just eye balled this one.
It was very good. Not too sour, not too Earthy, not too heavy. I split it into two bowls and brought one to each potluck.