Tag archive for kale

I’m a little hesitant to include salad recipes here because I’m always concerned about getting the dressing right. Salad seems easy, right? Throw a few greens together with some oil, tanginess and salt and call it good. Maybe I’m just being difficult, but I like my salad to have a little more complexity to it. I like to rummage around and throw in a little of this and that. Just ask anyone who invites me to make a salad in their kitchen.

This salad came together due to an abundance of lovely kale and a need for space in the fridge. I know that kale salad is nothing new — you probably made some last week, right?

This recipe takes me back to a salad I made last year — a little bitter, a little sweet. Maybe it is just what a winter salad should be, more substantial than the soft greens of spring. These are the hardy bowls of greens that fuel us through the dark cold months of winter. And in this case, it might be the bowl of greens that off-sets the richness of a holiday meal. Enjoy your celebrations, friends!

This salad brings out the sweet side of fall. The best part is that the kale stands up so well to the dressing, you can make it long before guests arrive or tote it across town to a friend’s house. Feel free to play around with ingredients, the nuts can certainly be changed out to suit your preference. Also, I used pomegranate seeds in my version, but I’ve also made it with dried cranberries, which were equally good. I’m also going to go out on a limb here and say that if there is no pomegranate molasses in your pantry, you’re going to be OK without it. I like it for its flavorful balance of sweet and tart, but it’s certainly not the only ingredient lending those notes. And if you want to make a meal of it, I think a side of wild rice would compliment these flavors very well and make a delicious one-bowl meal.

Kale Salad

2 bunches black kale (also called lacinato or cavolo nero)
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Generous sprinkle of salt
Zest of one lemon
1 small shallot, finely chopped
1/4-ish teaspoon freshly grated ginger
2 teaspoons pomegranate molasses
Juice of half lemon
Splash of white wine vinegar
1 pomegranate (seeded)
3 or 4 fuyu persimmons, peeled and sliced
1/2 cup toasted nuts
Salt and pepper to taste

Wash and remove the stems from the kale. Roll a stack of about 10 leaves up into a tight roll and thinly slice. Repeat until all of the kale has been sliced. Place the sliced kale in a large bowl. Add the olive oil, a generous sprinkle of salt, chopped shallots and zest of one lemon. Massage the kale leaves until they are well coated with the oil, adding a little more if needed. At this point, the salad can sit and marinate, plan on at least 30 minutes.

In the meantime, toast the nuts on a baking sheet in a warm oven set to 300º for about 15 minutes. Stir every 4 to 5 minutes until golden and fragrant. Remove from the pan and allow to cool completely.

When ready to dress the salad, add the grated ginger, pomegranate molasses, lemon juice and white wine vinegar on top of the kale. Give everything a thorough mix to combine. Top off with the pomegranate seeds, sliced persimmon, toasted nuts and toss lightly. Taste and season with a little more salt and pepper as needed.

Since I hear kale is trending, I didn’t want to miss out here on TheAlbrecht! To me, kale seems like a hardy green that requires a little extra care and cooking. So it is perfect for fall and winter when I want to eat cozy food. I love to sauté it, stir it into soups and add it into any number of pasta dishes.  However, since I think spring might officially be here, and kale is giving way to everything else that is fresh and tender, I thought I’d better share this recipe before it was too late.  It’s a salad, which might be even more trendy than any other kale preparation and might just fit the bill for spring.

But before I jump to the salad, I should tell you a little bit about our weekend. Around these parts, the second weekend of May is pretty special. Weather permitting, dozens of hot air balloons launch early in the morning. This year we got to see the balloons floating by every morning. And despite slightly different air currents this year, or so it seemed to me, we could still get a nice view of things from our house—even better when it is an early morning launch! So, here is a view of one of the balloons that passed over our house this year.

But back to the kale, I was lucky enough to find some at my local farmers market. While it was a little early in the season and pickings were a little slim, there was enough kale to choose from, so I snatched up a few small bunches for the week. It was too pretty to cook, so a salad seemed to be in order. Happily for me,  I’d been thinking about a kale salad I tasted a few weeks ago while lunching with a friend.

Yes, I know that everyone seems to have a kale salad on their menus these days. But this one caught my attention because of the raisins. Yes, that’s right, raisins. For me, raisins in my salad was a foreign concept until I spent some time in France. Here and there, my salads seemed to be perked up with a little bit of sweetness from the raisins. I don’t know that there is anything inherently French about the addition of raisins, just new to me. Then this winter, Nigel Slater suggested in his book that sautéed greens could also benefit from the addition of a few raisins. So the raisins have been making appearances in my green since then!

So there you have it, an easy salad that is just as happy in a picnic basket as it is alongside a weekend barbecue. It actually benefits from sitting in its dressing for a little while, which makes it perfect to take along where ever you might need a little salad. Enjoy!

Kale Salad with Radishes and Raisins

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6 to 8 radishes, sliced and cut into thin strips

1/4 cup golden raisins, chopped

2 tablespoons finely chopped Parmesan cheese

Zest and juice of one small lemon

Olive oil

Salt and pepper to taste

Dry the kale and chop finely. Place in a bowl along with a generous pour of olive oil and a little sprinkle of salt. Mix well to coat and let sit for at least an hour.

Chop radishes and raisins, along with the Parmesan cheese. Zest and juice the lemon. Add  to the salad and stir well to combine. Adjust the salt and pepper seasoning to your taste.

This salad keeps well, so serve immediate or take it with you. By next day, the kale will have softened a little more, but is still perfect for a little lunch.