In the years that followed, I ate and prepared many raw kale salads, but it never occurred to me until many years after that TFK lunch, to try treating Swiss chard in the same manner. Back then, eating kale raw (for many of us) was revolutionary, but it quickly became an obsession. My introduction to kale salads came by way of restaurant, True Food Kitchen, that my aunt and I frequented for lunch in the summer of 2010.Īt TFK, they marinated the kale in lemon and olive oil, then tossed it with bread crumbs and parmesan.
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