Yes, it's winter, and yes, El Niño has just hit Los Angeles, but here I am making fruity salads as if it was summer. I can't help it though — Sunday afternoon I hit the Brentwood farmer's market and picked up some kale, persimmons, and fresh heirloom tomatoes, and then right after I went over to my friends place in the Pacific Palisades and picked some figs right off her tree! I had to use these fresh little babies right away, so sorry I'm not sorry for making a salad on this rainy, dreary day.
Ingredients (serves 1)
- 4 large stalks of kale (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/2 tablespoon balsamic vinegar
- 3 fresh figs
- 1/2 persimmon
- 6-7 heirloom cherry tomatoes
- 1 tablespoon shaved almonds
- Black pepper, to taste
1. Break off kale leaves and add to a large bowl. Add olive oil and sea salt, and massage leaves with your hands, rubbing the leaves between your fingers to soften and break up the fibers. This will leave your kale softer and less bitter. Toss with the balsamic vinegar.
2. Cut your figs in half and add to the bowl. Slice your persimmon in half crosswise, and then slice in half again to create a thin strip to add to the middle of the salad. Halve your cherry tomatoes, and add those as well.
3. Top with shaved almonds and black pepper to taste.