Food52.com. Have you visited this site yet? Besides the delicious array of recipes, they also showcase some very tempting cookware and utensils. I signed up for their daily emails on the spot and look forward to reading what's new every day.
This one was posted by Nicholas Day and while his is a great recipe, I did make some alterations. I'd like to say because I'm adventurous but really, it's because I didn't have all the ingredients. I thought I did but If find I'm getting pretty good at substituting.
What I also like about this dish is that it's very easy to make and really, takes very little time.
Here's what I used to feed four:
half a bag of chopped kale
2 apricots, halved
2 peaches, halved
4 slices prosciutto/salami, thinly sliced
1/4 c. grated Asiago cheese
1/4 c. virgin olive oil
2 tbsp freshly squeezed lemon juice
Preheat the grill. Put the kale, a pinch of salt and a tbsp of virgin olive oil into a bowl and massage the kale for a minute or so until it softens. I'd heard about this trick before and it really does work.
Whisk the remaining olive oil and lemon juice together, and set aside. Cut the prosciutto/salami into small slices and set aside also.
Once the grill is hot, brush apricots and peaches with oil (I use a mix of olive oil and safflower oil when grilling), and place cut side down. We're going for a caramelizing effect here.
Once the grilling is complete, toss together the kale, the prosciutto/salami and the olive oil and lemon juice mixture. Grate the Assiago cheese on top of it all and then add the apricots and peaches. Yes, hot on top of the cold. It works well with a mixture of warm fruity juices trickling through.
Add to the dinner plate and be sure to include some crusty bread on the table.
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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