Tag archive for kale salad

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.

I like to eat seasonally. Right now I have a crate of citrus in the garage and that doesn’t happen at any time of the year other than a few short months in the dead of winter. Strawberries and tomatoes are scarce at my house right now, but you will find my produce drawers full of kale, parsnips, brussels sprouts and fennel.

But more than that, I’m talking about the actual dishes I make. I am sure it is not news to anyone that a warm stove on a cold day is a good idea. So I’m often roasting or simmering a pan of something. And more often than not, it’s a pot of soup. What’s  not to love about a pot of delicious vegetables stewing away – warm, tasty and convenient. Around here, a pot of soup will definitely tie us over for a few meals, saving cooking and clean-up time when it matters most during the week.

Lately I’ve been toying with potential variations to a Mexican tortilla soup. You know, the rich tomatoey blend that lets you build your own bowl, adding tortillas and whatever else your heart desires? Surely that concept carries over into other ethic flavor combinations?
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Last weekend in a fit of garage cleaning, I decided I had better start into my hoarded squash collection before the weather turns and I am no longer feeling like eating squash or roasting anything. I roasted up a pan of squash and once cooked, scraped them into the soup pot. It was giving me an Italian feeling, so I quickly sautéed a little kale and added a spoonful of roasted tomatoes and a little dollop of sour cream. Tasty!

So what about you? What would you add to your bowl of soup to make it even more delicious or to round in out into a meal? I’d love to hear your ideas.

Fall came this week.

The colour of the light changed ever so slightly. A little softer maybe. And with the turn in the season I went to my closet and pulled out all the warm fuzzy cashmere I could find. Then I had a crisis.
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This weekend I learned that my friends seem to all have style icons. Where have I been! I certainly do not have a style icon nor has it ever crossed my mind. And no I’m not running around wearing a paper bag on my head, I’m aware of fashion. If you were to ask me who Kyle Maclachlan is I would said “Isn’t he the guy from that spread in Vogue with Linda Evangelista back in the 90’s?” I just have never thought about having a style icon.

So while I was pulling out all my winter sweaters and scarves I did a little style soul searching. I tried on numerous outfits. And then tried them on again and finally decided that I don’t really need a style icon after all, I just needed to make a kale salad.

Kale salad inspired by the many kale and quinoa salads on My Cooking Diary and the Tahini dressing by 101 Cookbooks