On one of our recent trips to Los Angeles, we went to the restaurant Love & Salt and fell in love (as seen in this post). They have the type of menu that makes you want to go back every day to try something new. Nothing disappoints, and I mean NOTHING. Like their salad that's made up of black kale, soppressata, olives, pickled peppers, breadcrumbs and ricotta salata. Everything about this salad is perfect, especially the way they julienne the ingredients so they are perfectly uniform. When everything is the same size it's just easier to eat! That's my jam. And then let's talk about the breadcrumbs which, if I had to guess, are toasted in olive oil or butter until they reach a crisp, golden perfection. The crunch they offer the salad is beyond... and such a nice change from biting into a big crouton. The pickled peppers and olives give off the perfect, salty bite. I can't imagine a better protein than the soppressata or a lovelier, creamier cheese than the ricotta salata and the black kale is the perfect vessel for this salad... a sturdy, earthy green that holds everything together.
My son would say, why don't you marry this salad??
Maybe I will, son, maybe I will.
As you can see, I tried to recreate it at home using a red-wine vinaigrette and it was pretty damn close to the restaurant version. Excuse me while I pat myself on the back. If you decide to try this combination... make sure to julienne your ingredients and do NOT forget to toast your bread crumbs. In fact, I took leftover focaccia bread from our pizza delivery, put it in the food processor and THEN toasted it in the best olive oil I had! I made a ton and now I put it on every salad. The End.