We both love to cook (heck, we brought along some of our All-Clad pans and Villeroy Boch dinnerware!). While we don’t have an oven in the RV, we do have a two-burner propane stove-top and a pretty decent-sized fridge. As we get through the next three months, we’re hoping to have some creative menus coming out of our small-but-mighty kitchen. In the mean time, we made a pretty kick-ass salad Saturday night! Served with roasted chicken and few regionally-brewed beers, the evening meal hit the spot.
Because our kitchen is small-but-mighty, and we are two fairly
big tall people, usually one person does the cooking while the other works their stealthing skills around the chef to get everything else organized. While Spouse #1 is making the food, it is the job of Spouse #2 to turn around the captain’s chairs, set up the table and adjust the mood lighting (ONLY one overhead console light plus the kitchen light), and crack open the beverages-of-choice.
Citrus Salad with Toasted Hazelnuts, Dates and Goat Cheese
- 1/2 bunch of kale, thinly sliced
- 2 good handfuls of baby spinach
- 2 Medjool dates, pitted and thinly sliced
- 5 radishes, thinly sliced
- 1 ancho chili pepper, blistered on the hob, thinly sliced
- 1/3 cup hazelnuts, toasted, roughly chopped
- 1/3 small round of goat cheese
- Handful of fresh parsley, roughly chopped
- Olive oil, a drizzle
- 1/2 fresh lemon, juiced
- Salt and Pepper
- Roasted chicken, preferably from the grocery store of the parking lot in which you are staying
Toss the kale and spinach with the olive oil and lemon juice; let it hang out while you prep the remaining ingredients.
Blister the pepper on the gas hob. Once cool, de-seed the pepper (if you don’t like things too spicy) and thinly slice. Toast the hazelnuts until they smell fragrant (about 5 – 7 minutes). Thinly slice the radishes, Medjool dates and parsley.
Add everything into the salad and toss well. Once plated, top with the goat cheese and season with salt and pepper. We added roasted chicken for a bit of protein.