Tuscan Kale Salad for French Beach Picnic

 

What is nicer than a picnic on an ocean beach.  The food!  It was amazing! 



Meredith made wonderful crostini smeared with soft goat cheese drizzled with white truffle oil and garnished with fresh thyme.  Divine.  They were so nicely presented with a sprig of fresh thyme atop.  And, more truffle oil to drizzle at our pleasure!  We all loved them.



Scott made a wonderful Tuscan Kale Salad.  I am now calling it Scott's Kale Salad.  So simple and amazing.  I will be making this every time I find fresh kale at the market.  I loved it.  The kale was so nice and tender and delicately flavoured with the vinaigrette.  You can see it in the middle bowl of the picture above.

Scott's Kale Salad

4 - 6 cups kale, julienned

juice of 1 lemon

2 cloves garlic, mashed

3 - 4 tablespoons extra virgin olive oil

salt, pepper, hot pepper flakes

2/3 cup grated pecorino, asiago or parmesan cheese

1/2 cup toasted panko bread crumbs



Make a vinaigrette with the lemon juice, garlic, olive oil, salt, pepper and hot pepper flakes.  Toss with the julienned kale.  Top with grated cheese and panko.  Serve.  (This can be made up to an hour in advance with great success).

So this is our plate.  Beautiful fresh green beans marinated in a tarragon vinaigrette, Scott's Kale Salad, fingerling potato salad with fresh garden peas and Salt Spring Island mustard sauce dressing, and tandoori chicken.  What is not showing is the wonderful lamb sausage with carmelized onion chutney.

Meredith, Scott and Jack deep in conversation.  You can only catch a glimpse of the lovely wicker picnic basket.  We had china plates, stainless cutlery and cloth napkins.  Perfect picnic.  And such a civilized Jack, the dog.  Can you see the truffle oil?

What is a picnic without a fire?  It was a cold and windy day.  The fire kept us at the beach for at least three hours.

The rugged French Beach on the Strait of Juan de Fuca on Vancouver Island.