Egg Salad with Kale

Eggs and kale.  Who knew?  So delicious together.

Basically, just make egg salad however you usually do it, but substitute kale for the celery. It's prettier, tastier, healthier.  You can use as much or as little as you would like.  You can make an egg salad that has just a little bit of kale, or an egg salad that is MOSTLY kale. It's still delicious.

I'm going to write down a recipe, but really, I just wing it.

Egg Salad with Kale

12 hard cooked eggs, chopped
1/2 cup mayo with olive oil
1 Tbs. mustard
2 cups chopped kale (massage it a bit with your fingers to soften it)
1 Tbs. or more vinegar if it looks like it needs it.

Mix all the ingredients together.  You can also throw in any of the following:

minced onion
chopped pickles
chopped olives
grated cheese

Make sandwiches with whole grain bread or pita bread. I like scooping it up on gluten-free crackers.

Endive Frisee Salad with Cranberries, Apples, and Walnuts

I am not a huge fan of bitter food. I mean, why?  Right? But so much of it is so good for you. So when I plant endive, I go for the milder varieties.  And when you feature endive in a salad, a little sweetness adds a lot.

Endive Frisee Salad with Cranberries, Apples, and Walnuts

3 Tbs olive oil
2 tsp white wine vinegar
1/2 tsp honey
1 head endive frisee
1 apple, cut into quarters, cored, and slice thinly crosswise
1/2 cup dried cranberries
1/2 cup walnut pieces

In a small bowl, whisk together olive oil, vinegar, and honey.

Put the walnuts in a dry skillet over medium heat.  Stir frequently, until they start to smell warm and delicious, and turn slightly golden.  (Don't let them burn.)

Tear the endive into bite-sized pieces. Toss with the cranberries and apple slices. Drizzle the olive oil mixture over the top and toss again.  Sprinkle with the walnuts.

So simple, and so delicious.