Baby Kale Salad With Parmesan

A few months ago, I had a baby kale salad with figs and shaved parmesan at the Bryant Park Grill and I have been thinking (obsessing) about it ever since.  I searched high and low for fresh figs only to eventually discover that they are not in season (fyi: they are in season early summer and also late summer/early fall).  So, instead, I was compelled to improvise when I set out to recreate this savory salad.  I turned to a favorite go-to arugula salad recipe from Ina Garten and simply replaced it with baby kale.  The results were quite pleasing so I began to experiment by adding different elements each time.  I found that cubing a perfectly ripened avocado over it was beyond delicious but edamame adds a nice texture and gives it a nutty flavor.  And, of course, tomato and parmesan are an ideal pairing so I’ve also thrown these into the mix as well.  The other night, I decided to clean out my crisper drawer so I combined baby cucumbers, cherry tomatoes and edamame. I grated some fresh parmesan over the top (which gives it a nice bite), tossed it with this simple lemon vinaigrette and I had myself a quick, easy and healthy dinner in no time.