Everything-But-The-Kitchen-Sink Salad is an avocado lovers’, kale-laced, bourbon-spiked dinner in a bowl. Black kale tossed with wild sea asparagus, summer peach, avocado, hot-smoked bourbon salmon, caramelized onion and topped with sweet and spicy walnuts, and bellavitano and pecorino romano cheeses. Paired with homemade lemon focaccia.
(Vegetarian, dairy-free version available, too).
Ali Morrow is a journalist who loves to cook. Her curried kale and lentil soup and home-made focaccia have appeared at the Toronto Underground Market.