When I lived in Connecticut one of my favorite restaurants was Paul Newman’s Dressing Room in Westport. I was always very impressed with the “Spoon Salad” that was on the menu daily. The appeal for me was the variety of seasonal produce used, which was chopped into small bite size pieces. It was served in a bowl & tossed with a light vinaigrette and meant to be eaten with a spoon. The salad changed weekly according to what local produce was fresh and available. I always looked forward to what unique combination of vegetables and fruits would be in it each time I went.
This is the first of my own wintry version of “Kale Spoon Salad” (inspired by Paul Newman).
It is easy to make, tastes fresh and delicious and is a great way to eat a lot of vegetables. The only cooking skill it takes is chopping!
Kale Spoon Salad:
Finely Chop into 1/2″ – 3/4″ pieces:
- cherry tomatoes
- red & yellow peppers
- Mix them all together in a bowl and toss with a few TB. of olive oil and lemon
- Sprinkle in:
- pomegranate seeds
- pine nuts
- feta cheese crumbles
- Lightly toss together and season with sea salt & fresh ground pepper.
- Serve with a spoon. Delicious!
Here is another version of Spoon Salad.
Spinach Strawberry Spoon Salad
Ingredients – chopped spinach, yellow peppers, carrots, avocado, strawberries, basil, walnuts, crumbled goat cheese.
Toss with a light olive oil & white wine vinegar vinaigrette. Season with salt & pepper.