Lulu's Kale Salad with Mint Pistachio Pesto

Kale salad with mint pistachio pesto Pesto

2 cups of mint 1 cup of pistachio 1 lemon zested and juiced

Blend in food processor. Toss 1 head of kale (I like to julienne mine or tear it up) with 1-tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Add pistachio pesto

There are many options to this salad as well. I have added julienned apricots and Feta cheese. I also served it in a bowl with a piece of seared salmon on top. It might even be good mixed with forbidden rice or quinoa.

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I want to thank my family, friends, fellow cooking buddies and my "cooking club" for continual inspiration. Cheers to 2012!


How to prepare Gravlox

Ingredients:1 cup sugar 1 cup salt 1 lemon with rind Fresh or dried dill 2 tablespoon Vermouth or Gin 1 pound of salmon

Step 2: Pour half the mixture in a glass pan and cover with dill. If you don't have fresh dill use dried.

Step 4: Pour the remainder of the mixture on top of the salmon and place dill on top of mixture. Cover tightly with saran wrap.

Step 6: Rinse off sugar and salt mixture. Pat dry with a paper towel. To store left overs wrap tightly with saran wrap and keep refrigerated.

Step 7: Serve to your liking. I like to cut it into thin slices and put it on a blini with creme fraiche or on top of a salad (see above).