I was in Santa Barbara last week at the invitation of some of my Murphys friends who also live down there half of the time. I had never been to Santa Barbara before, no really. I LOVED it! Of course the ocean and beaches are beautiful, the sailboats, the mission and architecture...but the FOOD is over the top delicious. I had plenty of amazing eats, the pork tacos at Lilly's Taqueria downtown, the chicken meatball pizza from Honor Bar in Montecito, Huevos Rancheros at Delgados in Carpenteria and this wonderful nectarine salad at Garden Market, also in Carpenteria. I took notes as I was eating it and a picture for memory's sake and decided it would be a great blog post. I loved the yellow-orange of the fruit against the dark green of the kale, so pretty. Here is my rendition. Thanks Susie, Roxie, Pamela, Rob and Mikey for showing me a great time. Mu-wah!
Nectarine+ Kale Salad
2 nectarines, halved, pitted and sliced thinly
4 green onions, sliced thinly, crosswise
2 bunches of kale, stems removed (either cut them out or just hold onto the stem and pull the leaves off)
1/4 c shelled, toasted pistachios, chopped coarsely
1/2 feta cheese, crumbled
salt and pepper
Mix the vinaigrette first and have ready. Coarsely chop the kale into 2" x 2" pieces.
toss with the vinaigrette and massage with your finger tips for a few minutes so that the dressing starts to break down the kale. Add the rest of the ingredients and toss. This can hang out in your fridge for a couple of hours so it's a great side to take to a bbq.
2 T *Gravenstein apple-white balsamic vinegar
1 t honey
1 t dijon mustard
6 T extra virgin olive oil
juice of half a lemon or lime
pinch of salt, grind of pepper
Mix together the vinegar, lemon or lime juice, honey and mustard. Slowly add the oil, whisking to emulsify. Add salt and pepper.
* I get my vinegars at Marisolio here in Murphys. They ship!
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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