Asparagus reminds us that winter won’t last forever. It urges us to get outside and fire up the grill. But asparagus season lasts only a few weeks; you have to harvest it before the fronds open up ...
- 1 bunch salad greens, about 8 cups
- 1 bunch kale, made into kale chips (instructions below)
- 6 stalks asparagus, shaved with a carrot peeler, tops chopped small
- ¼ cup mint leaves
- ¼ cup shelled roasted pistachios
- ¼ cup roasted pumpkin seeds
- ¼ cup grated Parmesan cheese
- 8 dried figs, sliced in half (or substitute 1 cup seasonal fruit)
- 1 lemon, juiced, about ¼ cup
- ½ cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons maple syrup
Arrange all the salad ingredients on a large platter. Whisk the dressing ingredients together and pour over the salad. Finish with a sprinkle of salt.
- 1 bunch kale
- 1 tablespoon olive oil
- Salt to taste
- ½ teaspoon cumin, za’atar or pepper
Preheat oven to 300°. Wash and dry kale. Remove stems and cut the kale into bite-size pieces.
Divide kale into 2 or more bowls (depending on the number of seasonings you will use). Toss with olive oil, salt and selected seasonings.
Arrange in a single layer on a sheet of parchment paper on a baking sheet. Bake for 10 to 15 minutes, until the leaves are dark green and crispy.
Let cool for 10 minutes before tasting. If you prefer a crispier chip, bake for another couple of minutes. Serve as a snack, with a bowl of soup or crumbled on a bowl of popcorn.
Edible Michiana original recipe
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