Chama River Greens Recipe
Baby Kale | Piñon | Cotija | Shaved Cured Yolk | Pepita Dressing
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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
Make the Dressing
In a food processor, combine pepitas, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
- 2
Prepare the Salad
In a large bowl, add the baby kale, piñon, and crumbled Cotija cheese. Toss gently to combine.
- 3
Assemble the Salad
Drizzle the pepita dressing over the salad mixture and toss gently until the greens are well coated.
- 4
Serve
Plate the salad and top with shaved cured yolk. Serve immediately.
