Kale, Tomatillos

28 Oct

After so many frites, I needed a salad break, so:

Kale shallow-blanched (a few inches of salted water for about 7 minutes), with green zebra tomatoes, radishes, feta, and roasted tomatillo salsa (purple tomatillos broiled in the oven about 10 minutes, then blended with the juice of a lemon, salt, pepper, a minced shallot, and a pinch of cayenne powder– I would have used a fresh or roasted green chili of some sort if I’d had one).

Not actually that great– too acidic, and not satisfying without meat or a grain.

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