Day 4. (days 1, 2, and 3) Are you sick of veggies yet? In anticipation of the fatty, porky tacos that are to come tomorrow, today we have a kale salad. You might have noticed that I make kale salads a lot. They’re just good.
We’re back from Louisville and had so much fun driving around rural Kentucky to taste bourbon. Our favorite of the day was at the Heaven Hill Distillery; they make the Elijah Craig 12-yr bourbon that went down nicely without the aid of water. Buffalo Trace and Woodford Reserve had the prettiest distilleries with a lot of old buildings; Buffalo Trace is pictured below.
This picture is of Willet Distilleries bourbon aging warehouses… they look like eery old prisons.
With our newfound educations, we felt a lot more comfortable ordering bourbons at the bar!
We ate at Chef Edward Lee’s restaurant in downtown Louisville called Milkwood. It was so delicious, and the cocktails were perfect. The octopus bacon was a killer starter, but the pork burger was what we thought about the rest of the night.
And now… back to healthy food for the week!
Kale + Mixed Veg Salad with Coconut-Lime Dressing
1 bunch lacinato kale
1 tablespoon olive oil
1/4 can full-fat coconut milk
zest of 1 lime
juice of 1 lime
1/2 teaspoon red pepper flakes
1/4 teaspoon honey
To prepare the kale, remove the stems and roll the leaves up into a tight bundle, then finely shred the leaves. Place the kale in a large bowl and mix in the olive oil. Massage the leaves until they are all coated.
In a small bowl, whisk together the coconut milk, lime zest, lime juice, red pepper flakes, and honey.
Toss the kale with the veg and dressing.