This is a busy day for the family as we have birthday parties and two basketball competitions that require our participation. We need a delicious but satisfying lunch. A crispy lavash/flatbread painted with lemon hummus and topped with a flavor packed curly kale salad.
1 lavash(9 inches by 12 inches)
1 T olive oil
1/2 – 2/3 C hummus
1 bunch curly kale
1/2 cup olive oil
5 garlic cloves minced
1/3 cup Parmesan Reggiano grated plus 1/4 cup set aside
1/3 cup lemon juice
2 t Dijon mustard
6 ounces fresh raspberries or blackberries¹
1/3 C spiced pecansSugar Spiced Pecans
Salt and pepper
Serves 2 or 4.
Preheat oven to 420º F.
Line baking sheet with parchment paper.
Pour into bowl, lemon juice, minced garlic, mustard and cheese and combine. Stream in olive oil while vigorously whisking until emulsified. Pour into salad bottle and set aside.
Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop. Transfer to large bowl.
Place flatbread on baking sheet and paint both sides lightly with olive oil.
Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.
In large bowl containing kale, add salad dressing and toss to coat kale leaves. Season with salt and pepper. Then add 1/3 C parmesan and gently toss.
Spread flatbread with hummus.
Top hummus with salad.
Dress with berries, pecans, and cheese.
Serves two or four.
¹I use the berries in the salad that are on sale.
Organic kale and berries are in season now. There is such an abundance that most of the markets have fresh produce on sale regularly.