The gardner's daughter
My dad and I planted garlic in November and I just adore this picture and how unmistakable his hands are. Garlic was probably one of the first veggies to come out of the initial backyard garden and has been my dad's pride and joy for four years running. I love that "getting garlic" at home is going down to the basement to get more heads that were stored after harvest. It never fails to remind me that we are of the earth.
So in honor of gardeners and farmers, I offer you this salad with arugula straight from a local farm near Portland. It is an homage to the incredible cycle that happens every time we eat. Seeds are planted and cared for. Veggies grow. We eat. This is a labor of love no doubt to take on the work of feeding people good clean food. And with produce this beautiful, we can be thankful we are in blessed hands.
Kale and arugula salad + pecorino and walnuts
generously serves 4. Inspired by Vegetarian Cooking for Everyone by Deborah Madison
This salad has been reinvented every time I've made it. The amounts below are general guidelines. You may like less shallot or more mustard, etc. Adjust accordingly to your taste. It is quite forgiving.
5-6 medium kale leaves, middle ribbed removed and cut into ribbons
4-5 cups arugula
1/2 cup walnuts, toasted then chopped
1/2 cup Pecorino Romano, grated
2 small shallots (or 1 large), minced
1 tsp dijon mustard
3 TBS sherry vinegar
4-5 TBS extra virgin olive oil
Toast walnuts in a 350' oven for about 8 minutes or until fragrant. Let cool and roughly chop. Grate Pecorino. Combine minced shallot and a pinch of salt with vinegar in a small bowl. Let sit for 15 minutes. Add dijon and whisk in olive oil. Taste for seasoning, adding more dijon, vinegar, oil, or salt to taste. I like it to be on the sharper end as it balances out once it is in the salad. Combine nuts and cheese with greens. Add dressing and toss to evenly coat. Eat.