Warm salad? Those two words do not commingle well, but let me just say… yum!
I don’t usually dream about food, but when I do, it’s healthy food. This must be a sub conscious way my body has of telling me, “Hey, excuse me, but you’re not fulfilling my needs.”
I had a birthday a few weeks ago, which involved spending three days as a tourist in my hometown. What to do when your birthday falls on a Monday? Celebrate all weekend, of course! We have so many culinary treats located here in Portland, the biggest challenge is deciding which ones to visit. The first prandial activity took place at RingSide Steakhouse: Tenderloin steak, onion rings, garlic mashed potatoes, and a gin martini up with two olives. Need I say more?
On the afternoon of Day 2, we stopped in at Hop and Vine for popcorn and a pint. Dinner consisted of a kale salad at The Old Gold. A slice of delicious chocolate cream pie ended this day’s culinary tour at Random Order.
Day 3 (Sunday), we had tickets to see the musical play, Dream Girls. Lucky for us, a small cafe upstairs at Portland Center Stage offers lunch. If you live in Portland, and haven’t seen Dream Girls, it’s definitely worth taking in before it ends on November 2. Portland Center Stage is a small venue, so you can get good deals on those last minute seats and still be assured of a clear view of the stage. We then gravitated toward Stella Taco on NE Alberta, to meet up with friends for some of the best street-style tacos I’ve ever had. After dinner, an impromptu stop at Tonalli’s Donuts & Cream for French Crullers wrapped up the weekend.
Now back to that dream…
Yes, I dreamed of a warm kale salad. The following recipe is the result of that dream:
Warm Kale Salad
2 Tablespoons unsalted butter
1 diced onion
1 sweet red pepper, chopped
1 sweet orange pepper, chopped
8 oz baby bella (portobello) mushrooms
5 cups kale (leaves only), chopped
6 slices cooked bacon
2 cloves garlic, minced
4 hard boiled eggs, chopped
1 Tablespoon balsamic vinegar
salt and pepper
Boil eggs until hard boiled, 13-15 minutes. Chill. Cook bacon, chop into small pieces, and set aside.
In a large skillet, melt one tablespoon of the butter. Add onions and peppers and cook until peppers are soft and onion is slightly transparent. Add the mushrooms and the other tablespoon of butter, and sauté until browned. Season with salt and pepper to taste. Toss in the kale, garlic and balsamic vinegar. Sauté until the kale is wilted and deep green. Remove from heat and toss in the bacon. Serve with chopped egg and grated parmesan cheese sprinkled on top.
I hope you enjoy this as much as I did!