Monday, April 8, 2013

The Infamous Brunch Mystery Salad
Remember the brunch I blogged about yesterday? Scroll down, it's there. The menu was designed to include a salad. I just wasn't sure what the salad would be. A trip to the store to see what looked good/fresh/tasty/fitting/in-season was in order.

I saw baby kale. That's all it took.
I made the salad again last night because it was so tasty.

I sautéed some pinky sized pieces of pancetta along with some fresh rosemary.
Once the pancetta had rendered a good dose of fat, I added some sliced portabella mushrooms.
I turned the heat down a bit, put a lid on the pan and let the mushrooms cook until they rendered some of their "juices."

I poured the hot pancetta and mushrooms with all that tasty "juice" over the kale and tossed.

I drizzled some Frantoio olive oil over the salad et voila!
The perfect cool evening salad.
You can find Frantoio olive oil at Kristos Olive Oil in Old Town Arvada.
If you live more than 100 miles away and can't get to Kristos, use a good peppery/spicy extra virgin olive oil.
Ready? GO!

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