Super-healthy krunchy kale salad is good for the body and easy on the eyes.
This salad is very easy to make and it’s a great introduction to kale for people who are convinced they don’t like greens. It’s also damn good for you, kale being chock full of vitamin K, vitamin A, vitamin C, vitamin B6, calcium, magnesium, folate, iron, dietary fiber, thiamin, and protein. So now you have no excuse for not eating this salad!
To make the salad take a bunch of Tuscan kale (the kind with the very dark green, petal-shaped leaves that are flatter than the standard curly-leaf kale) and pull the leaves off of the stems. The stems can be quite bitter and are too chewy to be pleasant anyway, so discard the stems. Wash the kale thoroughly in cold water and then spin dry in a lettuce spinner (or drain and pat dry very well with a clean towel. With a sharp knife chop the kale into relatively fine shreds. Don’t worry about it being uniform; nobody’s judging you on your kale-kutting. Put the kale into a mixing bowl and squeeze one lemon over it. Add two tablespoons of extra virgin olive oil, one garlic clove (smashed and finely minced), about a teaspoon of kosher salt, and a bunch of cracked black pepper. Using your hands toss everything very well. Let the salad sit in the refrigerator for at least one hour.
After an hour or so add a half cup of finely sliced red cabbage, a half cup of crushed pita chips (I use Waleed’s brand.), a quarter cup of crumbled aged manchego cheese, about two tablespoons of crushed almonds (slivered is fine), and about a tablespoon of chopped cilantro. Toss it all together and then check your seasoning — adjust salt and pepper to taste. Now eat it! And feel that healthy goodness course through your body.
It’s getting warm, which means it’s time for Today’s Salad!
Today’s salad is a precocious, super-crunchy combination iceberg lettuce, Upland cress, radicchio, celery, French radishes, Persian cucumbers, Kumato brown tomatoes, chopped up aged Beemster cheese, and crushed crunchy pita chips (from Waleed’s). The dressing is lime juice, white wine vinegar, honey mustard, white honey, extra virgin olive oil, kosher salt, and white pepper.
It was delicious and texturally fun. And great on a warm day!
I dressed this salad of leaf lettuce, arugula, baby tomatoes, fennel, endive, celery, fresh corn, and chopped boiled egg with a simple vinaigrette of cider vinegar, whole grain dijon mustard, and minced cilantro.
Of all the requests I get for advice or recipes the most frequent seems to be for a simple, all-purpose salad dressing. It strikes me as strange because making a basic vinaigrette is something I figured out years ago and now I make vinaigrettes several times a week, almost without thinking. I never measure, I never really plan it out, I just do. Into a bowl I throw in some acidic liquid, a few seasonings according to whim, and whisk in some oil. My vinaigrettes change according to the day, to the salad I’m making, to the season, to whatever ingredients I have on hand, and to whatever creative forces swirl through my head in the moment. And I’ve gotten so adept at making salad dressings that they almost always come out perfectly delicious. I’ve gotten almost instinctive about dressing. Continue reading →
My friend Joel pointed me in the direction of this easy and incredibly satisfying pasta dish from Rome. Like many of my favorite Italian dishes it involves just a few very basic staples; it demonstrates once again that you can make wonderful food from virtually nothing with just a little invention and a little care.