Here’s fair warning that this is not for everyone. If you don’t love kale, and I mean, reallly love the green stuff, this is not for you, you may as well save yourself some time and stop reading now.
Oh man, I am so, so pissed. Can you see it? Look closer. Right there, near the center, but slightly down and to the right. The smudge, the slightly blurry smudge marring every. single. one. of my photos. I’m like to scream. At first, I thought I was just going blind-12 hours a day on the computer will do that to a girl. But then I realized that it was true, that evil little smudge was real and not even one of my photos escaped its greasy grip. So I guess c’est la vie; things cannot always be perfect. I still have to tell you about this food. Let’s move on.
I realize that summer isn’t generally a huge soup season, but this one really was almost completely devoid of the good stuff; it seems I have some lost time to make up for! Luckily, the weather has mandated that it’s time for me to switch out my lunchtime daily salad for a daily soup instead. Let’s get started.
This. Salad. All I want to eat is this salad. About a year ago, I had a shredded kale salad at one of my favorite restaurants. I’d not had raw kale before; it always seemed too tough and fibrous for that. But for this salad they had sliced the kale into tiny ribbons, doused it in a lemony vinaigrette, and tossed it with toasted nuts and raisins and a generous, generous portion of salty, fluffy cheese. I was in heaven. Yes, it was hearty and fibrous and nodded back to our hunter-gatherer days before we had learned how to tame such tough greens with heat and olive oil. But it was also salty and sweet and crunchy and it hit every savory taste bud I had. Yes, I am one who loves my hearty veg a bit more than your average bear, but regardless, the flavors played off each other so well that even your most carnivorous hunter-gatherer would love this (pssst, it’s covered in cheese).