CRUSH Kale Salad (serving for 4)

Ingredients:
1 bunch Kale
1 whole Fried Artichoke Heart (see method below)
¼ cup Ricotta Salata Cheese
1 cup Balsamic Vinaigrette (see recipe below)
Salt and pepper to taste

Fried Artichoke:
Thinly Slice artichoke hearts then fry in cooking oil until golden brown.

Balsamic Vinaigrette:
1 thinly sliced Portobello mushroom
1 small diced shallot
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 cup vegetable oil
Method:
Sauté shallots and mushrooms in the vegetable oil for 5 minutes, then add balsamic vinegar and Dijon mustard. Keep warm

Salad:
Place all ingredients into mixing bowl and mix well. 
Serve on favorite platter and enjoy! Yum!


To read more about Executive Chef Billy DeMarco click here
For more information on CRUSH click here

Ingredients
2 cups long-grain rice, rinsed
1 cup fresh parsley, finely chopped
1 large tomato, finely diced
1 medium yellow onion, finely chopped
1 whole green onion, finely chopped
1 teaspoon dried mint
2 teaspoons salt
½ teaspoon cayenne
½ teaspoon ground black pepper
¾ cup fresh lemon juice
1 16-ounce jar grape leaves in brine, drained
3 large carrots, cut into diagonal slices
¾ cup extra virgin olive oil
5 cups water

In a large bowl, combine long-grain rice, parsley, tomato, yellow onion, green onion, mint, 1 teaspoon salt, cayenne, black pepper, and ¼ cup lemon juice. Set aside.

Cover the bottom of a 2-quart pot with a layer of grape leaves follow by a layer of sliced carrots.

Remove stems on remaining leaves and place vein side up on your work surface. Spoon 2 tablespoons of filling on each leaf and roll, tucking in edges as you roll.

Stack rolled grape leaves in a circular fashion in the pot. Add remaining ½ cup lemon juice, extra virgin olive oil, and enough water to cover the top of the rolled leaves. Season with remaining 1 teaspoon of salt, cover, and simmer over medium-low heat for 1 hour and 30 minutes, adding additional water during the cook time as needed.Remove from heat and let sit for 30 minutes before serving warm or cold.

Enjoy! Enjoy! Enjoy!(Printed with permission from  Idiot’s Guides: The Mediterranean Diet Cookbook)