My friends and I rarely exchange recipes, but our conversations are full of ingredients. Sometimes about grass-fed meats or coconut oil, but mainly salads. We talk about "rubbing" dark greens, the newest salad dressing concoction and describe our latest bowl of lunch. At the grocery store I recall a conversation of salad and fill my cart with the greens, sprouts and fruits as were described to me over a cup of tea. After many conversations I am now convinced almost anything can become a beautiful salad. As a loyal kale and chard fan, I am going a bit wild and trying out collards. They make a beautiful presentation.
5 collard leaves, stem removed, cut into a chiffonade
1/2 large beet, sliced into sticks
10 large green olives, quartered
1/4 cup raw pine nuts (add just before serving)
Dressing (in amounts of your liking)
apple cider vinegar
Dress the salad, allow to sit for 1 hour, add pine nuts. Chew slowly.