“My all time favorite kale salad is from Il Buco in NYC from Ignacio Mattos. When I remix it at home I source organic farmers market ingredients and even harvest some of the produce from my backyard. I like to supercharge the recipe with nutrient dense microgreens and seasonal sugar snap peas for more protein crunch. I don’t use vinegar like the classic recipe instead I add a whole Meyer lemon which has a nice citrus punch with floral hues. The key is fresh croutons toasted from bread with a healthy amount of extra virgin olive oil and flaky salt. Some ingredients are truly best imported and Domenico’s has some amazing anchovy fillets and DOP Parmigiano Reggiano. I garnish with fresh chiffonade lemon basil cuttings I grew on my terrace from Logan’s Gardens seedlings using my Crescent Garden Nest. Every bite has a beautiful fresh, briny, and savory hit transplanting you directly to the hills of Tuscany by way of Bond St.” – Adrianne Ho

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