Florida residents have many talents and one of those is creating delicious salads. (Texas, take note.) Executive Chef Adam Brown from The Cooper Craft Kitchen and Bar boasts a farm-to-table concept. Go healthy with Brown’s kale and Florida watermelon salad.
Kale & Florida Watermelon Salad (Served with orange citronette; 4 servings)
16 oz. Tuscan Kale (julienned)
6 oz. Spicy Arugula (julienned)
4 oz. Radicchio
6 oz. Quinoa
9 oz. Watermelon (cut in triangles)
3 oz. French Feta
3 oz. Toasted Pepitas
8 oz. Orange Citronette
1/4 tsp. Piment d’Espelette (or cayenne pepper)
1/8 tsp. Salt
1/8 tsp. Fresh Ground Black Pepper
Toss the kale, spicy arugula, radicchio, and quinoa in a mixing bowl with the orange citronette. Toss the watermelon with Piment d’Espelette and lay over the salad. Finish with crumbled French feta and toasted pepitas.
Who: The Cooper Craft Kitchen and Bar
Where: 4610 PGA Blvd., Suite 100, Palm Beach Gardens, FL
Number: 561-622-0032
Website: www.thecooperrestaurant.com
