For that reason dinner becomes a series of meals centered around raw and refrigerated food. It forces you to get creative. Salad creative that is. I can't even begin to tell you how many ingredients I have tried throwing into a pile of lettuce. There have been some misses, but for the most part salads are pretty forgiving. The real fun is when you hit upon a combo that just works. The salad itself becomes satisfying and you find yourself eating the entire platter.
There is no formal recipe for my new favorite but the beauty of a salad is it shouldn't require you to be precise. This one takes full advantage of the August farmers market bounty and is a nice way to incorporate those crazy good peaches in a savory way.
Kale and Peach Salad
I'm one of those people who likes a lot of add-ins (this is why I always have a high proportion of toppings to actual Fro-Yo). Feel free to use the lesser amounts of pistachios and blue cheese if you are not as topping happy as me.
Serves 2 as a meal
One small bunch of Dinosaur kale, center ribs removed and thinly sliced (about 4 cups)
1 peach, washed, halved, pitted and thinly sliced
1/3 - 1/2 cup crumbled blue cheese (the best is Jasper Hill's Bayley Hazen Blue)
1/4 - 1/3 cup pistachios
1 tablespoon pepitas
Salt and Pepper to taste
1 tablespoon sherry vinegar + additional for drizzling at the end
2 tablespoons olive oil + additional for drizzling at then end
Place the kale in a bowl and season with salt and pepper. Toss with the olive oil and sherry vinegar. Let sit for a couple of minutes and then spread on a platter. Top with the sliced peach, blue cheese, pistachios, and pepitas. Season with additional salt and pepper and drizzle some extra olive oil and sherry vinegar over the top. Eat.