When we consider what constitutes a legacy, recipes handed down through the generations may feature. However, it is not often that the recipe for a salad eaten in a restaurant would be remembered in these terms.
I have made my version of this salad several times and it is an absolute favourite.
The kale we have growing has reached a suitable size so it was an obvious choice for dinner last night.
ANTIQUE TACO SALAD
Finely chopped kale (remove and discard the thick central stem)
Finely chopped onion
Diced capsicum (bell pepper)
Combine the ingredients and then make the dressing.
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 teaspoon pomegranate molasses
1 teaspoon lime juice
Mix thoroughly and season with a little salt and pepper.
Drizzle dressing over the salad and toss to thoroughly coat the kale.
This was our dinner – soft corn tortillas filled with refried beans, spicy pan-fried capsicum and onion strips and grated cheese. Served with kale salad, cucumber slices and cherry tomatoes.
I am trying to incorporate something we have grown into each of our meals and last night it was cherry tomatoes and kale.