Blackberry Spectacular Salad

How we make it.

1 bunch Tuscan kale, stripped and chopped
2 ounces micro broccoli greens
1/2 cup blackberries, halved
1/2 cup pecans, toasted and chopped
1/2 cup basil leaves, torn
1/2 cup mint leaves, torn
6 ounces Prosciutto, rolled and sliced
1/2 cup Parmigiano Reggiano, shaved
Freshly ground black pepper
Blackberry Lemon Vinaigrette, to taste

Blackberry Lemon Vinaigrette:

1/2 teaspoon Dijon mustard
1 clove garlic, grated
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup lemon juice
1/2 cup extra virgin olive oil
5 blackberries, muddled

Why we make it.

I always love when I'm asked to bring a salad to dinner. The challenge to me is to make a salad that's better than anything else on the table. I like my salads to be whimsical and explosive, a four dimensional flora spectacular where no two bites are the same. Herbs, nuts, a bite of prosciutto, a chunk of parmesan. Cracked black pepper. Microgreen magic. A sweet, acidic vinaigrette. This salad starts with a base of Tuscan kale, stripped off the stem and chopped fine. Tender shoots of broccoli microgreens and torn herbs aerate the dense base. From there, its all window dressing. Toasted pecans, shaved parmesan, bites of prosciutto and pops of juicy blackberry finish a side dish or starter that might upstage your steak. I make this salad hoping it will.

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