This recipe celebrates summer. With ripe tomatoes, sweet red strawberries, grilled kale and a simple dressing, it’ll transport you straight to sunshine. Served with bread croutons and fresh mozzarella, it’s transformed into the perfect meal salad for a weeknight.
BBQBudget RecipesCheeseKaleMain DishesMeal SaladsRecipes from the «Goûter l'été!» ("Taste of Summer!") IssueStrawberriesSummer CookingTomatoesWeekday Recipes
Ингредиенты
- 4 cups (560 g) fresh strawberries, halved
- 1 cup (140 g) cherry tomatoes, halved
- 2 Lebanese cucumbers, halved lengthwise, then cut into chunks on an angle
- 1 shallot, thinly sliced
- 1 garlic clove, finely grated
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (60 ml) olive oil, plus more for brushing
- 1/4 cup (10 g) tarragon leaves, finely chopped
- 1/4 tsp red pepper flakes, or more to taste
- 4 slices country bread, each about ¾ inch (2 cm) thick
- 1/2 lb (225 g) kale leaves with stems
- 1 ball (225 g) fresh mozzarella, at room temperature, drained and torn into pieces
Инструкция
- Preheat the grill, setting the burners to high. Oil the grate.
- In a large bowl, combine all of the ingredients except for the bread, kale and mozzarella. Season generously with salt and pepper. Let marinate while you cook the bread and kale.
- On a large plate or baking sheet, generously oil the bread slices and kale leaves on both sides.
- Grill the bread for 2 to 3 minutes on each side or until almost charred. At the same time, grill the kale leaves for 1 to 2 minutes on each side or until tender and lightly charred (see note).
- On a work surface, cut the bread into cubes and add to the bowl of strawberry salad. Using a small knife, remove the stems from the kale leaves. Compost the stems. Coarsely chop the leaves and add to the bowl of salad. Mix well. Adjust the seasoning.
- Transfer the salad to a large serving dish. Garnish with the mozzarella. Serve immediately.
