If you cook your own meals on a frequent basis, you are perhaps like me, forgetting about the privilege and the chance to be able eat fresh. Fresh ingredients provide nutrients and a food that is alive. We know where the ingredients come from, if they are organic or not. When going to a restaurant, in most cases the menu gives no indication of the quality and freshness of the ingredients. They may be organic, or they may not be.
When you are the cook you also get to choose the flavors, to experiment with more or less oil, more or less vinegar, and so on. We cook differently when it’s just for ourselves or if it’s for our wife and kids, or for friends. We think about others, to the extent possible, what they like, what they don’t like. It’s impossible to perfectly match everyone’s taste, but the cook does have to think about his or her “tribe” when preparing something for them.
This salad made our dinner tonight for the kids and I, as Layla went out to a restaurant with friends. Marc loves salads, and Alex does too, so long as there is something more consistent to go with it. He is 15, so a salad is just the start. For others, a light dinner could mean this baby kale, goat cheese and raspberry salad is perfect and enough.
Baby kale, goat cheese and raspberry salad
- 4 oz baby kale
- 3 oz goat cheese
- 30 raspberries
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
- Pepper and salt to taste
- Rinse baby kale, raspberries and open the goat cheese pack.
- In a cup, make the dressing by combining oil, vinegar, pepper and salt.
- Place the baby kale in a salad bowl.
- Add the raspberries and the crumbled goat cheese. You can crumble the goat cheese by hand and disperse it on top of the leaves.
- Sprinkle the dressing, stir gently and serve immediately.
We ate the salad with a Cambodian style chicken rice spiced with fresh ginger and fish sauce.