Squash and Kale Salad
| squash ribbons | |
| 1 bunch | kale |
Wash kale and tear into bite-sized pieces.
Toss kale and squash in cayenne mignonette and 1 teaspoon salt and let marinate while preparing the meal.
Cayenne Mignonette
| 2 T | pickled cayenne (or other pickled pepper like banana peppers) |
| ½ c | Riesling vinegar (white wine vinegar) |
| ½ | shallot |
| dash salt |
Mix and toss with the kale and squash.
To serve, slice beef if necessary. Place a dollop of black garlic coulis on four plates. Add the beef on top. Divide the vegetable mixture between the plates, as well as the tomatoes, then follow with the salad.
Serves 4.