This Fried Provolone Kale Salad is a fairly simple vegetarian salad that packs a punch. The fried provolone has a wonderful flavor and adds a bit of a chewy texture that melds with the juicy tomatoes and hearty kale. The dill pesto ties it all together.
I have been experimenting with the concept of consciously focusing on feelings of fulfillment. Practicing the feelings of fulfillment can really help when you’re feeling angry, scared, sad or even unfulfilled in general.
You are probably thinking, how can I feel fulfilled when I feel so unfulfilled?
Believe it or not, practicing the feelings of fulfillment brings joy and happiness. It’s shifting from a low-density emotion to a high-density emotion.
This can be a hard subject to grasp when things seem so bleak but with practice, you will create new pathways in your brain and it will start to become easier the more you practice.
One way to practice is to find a quiet spot in a natural setting and focus on connecting with the elements of nature. Walking on the earth barefoot is really helpful as well.
What are some of the things that make you feel fulfilled in general? Is it taking a long walk in nature? Is it creating art? Cooking food? Exercising?
Think about something that makes you smile and feel good. Now, hold on to that thought and focus on the feeling. What does it feel like? If you can remember how it feels, you can tap into them anytime. This can truly change how you see the world and will start to draw a positive energy into your life.
This salad pairs well with almost any wine. It is particularly good with a Prosecco or a Sauvignon Blanc from the Marlborough region of New Zealand.
Fried Provolone Kale Salad Recipe:
- Dill Pesto Vinaigrette – recipe below
- 1 Head Purple Kale – washed – de-ribbed – torn into bite-sized pieces
- 1 Basket Cherry Tomatoes – your choice – whole or cut in half
- 1 Cup Red Cabbage – thinly sliced and roughly chopped
- 8 oz. Fried Provolone – 4 1/4 inch slices cut in half = 8 pieces
Dill Pesto Vinaigrette
- 1 Cup Fresh Dill
- 1/4 Cup + 2 Tablespoons Raw Walnuts
- 1/4 Cup + 2 Tablespoons Asiago Cheese
- 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Champagne Vinegar
- 1 Tablespoon Lemon Juice – fresh squeezed
- 1 Small Garlic Clove
- 1/4 Teaspoon Sea Salt
Pick off the leaves, or for the most part, you can grab one end of the stem and pull all the leaves off at once.
Blend until well combined, scraping the sides at least once.
Wash, de-ribbed and tear into bite-sized pieces. Add to a large bowl along with 2 tablespoons of olive oil. Massage the oil into the kale very well. You want to soften the kale. Toss in the cabbage and set aside.
Add a tiny bit of olive oil in a nonstick pan on medium-low heat. When the oil is hot add the slice of provolone. Cook until the edges become golden brown. You want the bottom to be really cooked so you can flip it easier. If it is hard to flip and folds on itself it’s ok, just do the best you can and flatten it again let it become golden brown. Transfer to a plate lined with paper towels to absorb the excess oil. When cooled, tear into small bite-sized pieces.
Stir in half of the dressing into the kale and mix in the tomatoes and provolone. Taste the salad to see if you would like more dressing or serve remaining dressing on the side.
Kale is low in calories, high in fiber and it is a loaded with antioxidants which help detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.) More on kale