Hello friends! Hello from my new kitchen!
Oh my gosh we are having just SO much fun cooking in this new space! It sure beats my closet of a kitchen I had in my West Village studio, where I could LITERALLY touch either side of the wall when I stretched out my arms!
I now have literally 18 feet of counter space! haha EIGHTEEN FEET! Let’s just say, my culinary heart is having a field day!
Anywho — every day, I get down here around lunch time, just in time to make my man (who is living here full time) and I lunch! And we have been eating WELL, let me tell you.
And today’s creation was nothing short of phenomenal!
Introducing my Pear, Pistachio and Roasted Beet Salad!
It was SO GOOD.
I made mine with shrimp. And Steven put his salad between a hunk of sourdough bread with shrimp, for a dolled up “Po’ Boy” of sorts.
And oh my gosh, it was so delicious, we decided that this is going to become a regular, and go in our weekly rotation!
It’s sweet, it’s crunchy, it’s earthy and it’s absolutely addicting!
Plus: It’s gluten free, paleo and Specific Carb Diet friendly!
Here’s What You Need: (Serves 2)
10 oz shrimp, tails off, thawed
1 tsp Old Bay Seasoning
1 Tbsp EVOO
4 stalks curly kale – stems removed
4 romaine leaves
1 large carrot, small dice
1 large beet, sliced into thin rounds and roasted
1/4 cup pistachios, shelled
1 ripe pear (I used a light green one…just make sure it’s super ripe!), chopped
1/2 avocado, diced
2 Tbsp EVOO
1/2 tsp sea salt and several cracks of fresh black pepper
2 tsp champagne vinegar
Good chef’s knife
Preheat the oven to 400 degrees.
Place your beet rounds in an even layer on a baking sheet, drizzled with olive oil, salt and pepper. Bake for about 30 minutes, until they’re tender and beginning to caramelize. *(Careful, they can burn quickly after they reach their ideal).
Next, thaw your shrimp, if using.
Next, you’re going to want to massage your kale. This is really important, as it makes it softer, more easily digestible, and just plain tastier! Put your de-stemmed kale in a large bowl, drizzle it with 2 Tbsp EVOO and 1/2 tsp of sea salt, and with clean hands, get in there and massage it. I liken the motion to hand-washing something in the sink. You’ll feel it begin to soften and break down, turning a deep emerald green color!
Next cook your shrimp. Even if the shrimp is “precooked,” I still like to heat it up on a pan in some olive oil with Old Bay seasoning. It just is tastier — plus you can drizzle the seasoned oil over your salad for added flavor!
Once your beets are finished in the oven, chop them into matchsticks.
Next, add the rest of your ingredients to your bowl with the kale!
Drizzle the champagne vinegar over top and mix well, ensuring that the avocado coats all the kale leaves — that makes it extra delicious!
To plate: divide your salad mixture onto two plates, garnish with a full pear slice and some pistachios, and enjoy!
OH MY GOSH – this was so delightful! It was a flavor explosion in your mouth! There’s something about the intense sweetness of those ripe, juicy pears — combined with the earthy sweetness of the caramelized beets and the butteriness of the avocado, and nuttiness of the pistachios — it was a symphony of flavors.
Not to mention, it LOOKED so absolutely gorgeous! All those different shades of green, and that dramatic pear slice — it made your mouth water at the first sight of it!
And Steven really enjoyed it in his sandwich too! The sourdough bread soaked up a bit of that champagne vinaigrette, and was the perfect “vehicle” for the salad!
Whatever you do…try this salad! It is so darn delicious. It’ll have you dreaming of making it again tomorrow! I know I am!
Happy cooking! And I’ll talk to you tomorrow!
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