Late Summer Cycling Salads For After Long Rides

Salad # 1:
Busy Cyclists' Kale and Grilled Peach Salad

What you need:

Large bunch kale (I know, it's weird, it's always been there and suddenly everyone thinks its hot.  Like your weird cousin Henry, whom every woman avoided until that attractive shop girl escorted him to a big party.  Now he puts wax in his hair and acts likes he's always busy.)

One large yellow peach that is firm. Firm is just easier for grilling and less runny when heated.

Two tablespoons of mild Dutch blue cheese (Strong and local works well, but any blue will work.)

Sea salt 

Pepper

Herbs de Province, about two shakes

Two tablespoons of olive or vegetable oil

One tablespoon of Dijon mustard

One lemon

Red or white wine vinegar, one tablespoon

Before you head out:

Wash a large head of kale, organic is usually better, but regular green kale will do.

Pull the kale leaves away from the stems until they rip off (you should pull down from the top, but if it seems hard, try the other way.)  

Put about a tablespoon or two of water in a flatter pan, like a frying or sauté pan.

Turn the burner on high.  When the water bubbles from the heat, lower the kale into the pan.

The kale should crest the top of the pan.

Cover the pan, smashing the kale down a bit, and cook it on high for about 90 seconds.

Turn off the heat and put the kale on a large plate.  Let it cool in the refrigerator.

Cut a large yellow peach in half and place it skin side down on  hot grill, or a hot grill pan

Turn the peach over after 5 minutes, or less if you like.  A little longer will make it sweeter and it will work well with the kale's flavor if it is sweeter.  The skin should get a little slack and maybe very light brown.  You can get dress while the peach is cooking.

Cook the peach pulp side down until golden brown streaks appear, then place it in the refrigerator

Now go ride.  Think big, important thoughts.  Write code in your mind.  Plan your next career.  Or empty your mind completely.

When you get back:

Place the kale in a large flat salad bowl or serving plate.

Slice the grilled peach and place it on top of the kale.

Shake the blue cheese on top of the peach.

Add some sea salt and fresh ground pepper.

Mix the oil, vinegar and mustard in a recycled glass jar, like the ones that Dijon mustard come in. 

Then squeeze some lemon in.  Add th herbs and shake.  Then drizzle it over the salad.  
Toss, or don't.
Add roasted almonds for protein if you want, or don't.  Whatever.

Eat.  Enjoy.  Feel superior to others.  You are.