Last January my husband, B, and I took an anniversary trip to Ft. Worth, TX. It was our first time there so we weren’t quite sure what to expect. All I knew was that it wouldn’t be Pennsylvania in the middle of winter and that was good enough for me. Oh, and … horses … it’s Texas, ya’ll.
We were surprised by a number of things.
- They consider tomatoes and lettuce the most important vegetables.
- I couldn’t find a restaurant that served green vegetables such as green beans, Brussels sprouts or broccoli.
- Kale is considered an ornamental plant and adorns most planters.
- Barely anyone understood gluten-free issues.
- Our favorite grocery store quickly became Central Market complete with chef-made meals labeled for gluten-sensitivity, a breakfast bar, gelato counter, internet café and culinary classes.
- We loved the 7th St. area and spent the last three days there.
- And … I got to go to a real rodeo!
One restaurant, FW Market + Table, in the West 7th St. area became my saving grace. Thankfully, they served everything from breakfast to lunch to coffee and drinks. We were there many times because the menu was thoughtfully labeled for people like me. No guessing. No suffering allergenic consequences because I forgot to ask about an ingredient. The service was excellent as was the coffee, breakfast, lunch and dinner.
And, I had one of the BEST kale salads there ever. Yeah for a “food forward” restaurant that used the superfood kale for something other than decoration outside their door.
Since we’re so far away from Texas here in PA and I can’t frequent that establishment at will, I came up with my own rendition. I put my own little twist on it but it has my most favorite elements of a sweet and tangy vinaigrette and Marcona almonds. <3 Love <3
Liberally filled with craisins and Marcona almonds, the Asiago cheese balances the sweet and crunch with a salty creaminess. Citrus flavors top it off in the vinaigrette and extra crunch comes from the addition of purple cabbage, beautiful as well. I’m sure it’ll be a hit at this summer’s cookouts.
- For the vinaigrette:
- ¾ c. EVOO
- ¼ c. apple cider vinegar
- 2 Tbls. sweet onion, chopped
- 3 Tbls. orange juice
- 2 Tbls. lemon juice
- 1 tsp. orange zest
- 1 tsp. Dijon mustard
- ½ tsp. real salt
- ¼ tsp. black pepper
- For the Salad:
- 1 bunch of kale, trimmed from the stems, chopped and washed (about 8 large leaves)
- 2 cups red cabbage, shredded and chopped into small pieces if necessary
- 1 cup craisins
- 1 cup Marcona Almonds
- Asiago cheese to taste, shredded
- To make the salad:
- Add all vinaigrette ingredients to blender carafe and blend for just a short time to combine.
- Pour the dressing over the kale and cabbage and massage for a minute or two with your hands. This softens the kale and cabbage and distributes the dressing throughout.
- Add almonds and craisins and mix well.
- Top with Asiago cheese for serving.
