Jun
26
    
Posted (Lori) in News

I thought we had a good selection of kale salads last year–but new members Jill and Liz each sent a new recipe that shows how much further you can go. Jill’s is fairly simple–20 minutes total time–but includes several layers of flavor. Liz’s salad takes longer to make, but it’s a full meal that sounds delicious, and looks incredible (see the recipe on the original site, URL below).

Deb’s kale salad with apple, cranberries and pecans
Author: Cookieandkate.com
The recipe came from The Smitten Kitchen Cookbook by Deb Perelman
Prep Time: 20 minsTotal Time: 20 mins Yield: 4Category: Salad
INGREDIENTS
Salad
½ cup pecans
8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
4 to 5 medium radishes
½ cup dried cranberries (or dried cherries)
1 medium Granny Smith apple
2 ounces soft goat cheese, chilled
Dressing
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1 ½ teaspoons honey
Sea salt and freshly ground pepper, to taste
INSTRUCTIONS
Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

FROM JILL:

Deb’s Kale Salad with Apple, Cranberries and Pecans

Author: Cookieandkate.com

The recipe came from The Smitten Kitchen Cookbook by Deb Perelman

Prep Time: 20 mins Total Time: 20 mins Yield:

Salad

½ cup pecans

8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)

4 to 5 medium radishes

½ cup dried cranberries (or dried cherries)

1 medium Granny Smith apple

2 ounces soft goat cheese, chilled

Dressing

3 tablespoons olive oil

1 ½ tablespoons apple cider vinegar (or white wine vinegar)

1 tablespoon smooth Dijon mustard

1 ½ teaspoons honey

Sea salt and freshly ground pepper, to taste

INSTRUCTIONS

–Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.

–Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

–Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.

–Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. —–Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.

–In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

FROM LIZ:

Purple Kale & Blackberry Salad with Roasted Honey Feta–from Green Kitchen Stories, an incredible site that’s full of vegetarian recipes. It pays to check this one out of the web–the picture of the Kale Salad made me want to run out and get the ingredients immediately.

http://www.greenkitchenstories.com/purple-kale-aubergine-blackberry-salad/

Vegans can just skip the feta cheese or replace it with hummus. And replace honey with maple syrup.

Baked vegetables

1 aubergine /eggplant

4 spring onions or 2 red onions

2-4 tbsp extra virgin olive oil

1/2 tsp ground cinnamon

¼ tsp ground cumin

1 pinch ground cayenne

1/2 tsp sea salt

1 handful hazelnuts

Cooked lentils

½ cup uncooked lentils (we used black lentils)

1 ½ cup water

1 pinch sea salt

Dressing

1/3 cup extra virgin olive oil

1/2 lemon, juice

2 tsp honey or more to taste

sea salt & pepper

1 large handful mixed fresh dill, parsley and mint

Other salad ingredients

4 stalks curly kale, green or purple

4 stalks rainbow chard or spinach

2 avocadoes

1 small handful snap peas

1 punnet (small basket) fresh blackberries, halved

Roasted feta with honey (from NYT)

1 block feta cheese, patted dry

2 tbsp olive oil

1 tbsp honey

Start by preparing the baked vegetables. Preheat the oven to 400°F / 200°C. Wash and cut the aubergine into large cubes and trim and slice the onions, then place in a mixing bowl. Stir together oil and spices in a small bowl, pour the oil mixture over the aubergine and onions and toss to combine. Transfer to a baking tray covered with baking paper. Bake in the oven for about 20 minutes or until very soft and golden, check every now and then to prevent from burning, the baking time depends on the size of the vegetables. Add the hazelnuts halfway through.

Meanwhile, cook the lentils in a saucepan with the water for 15 minutes or until tender and can be mashed easily between two fingers. Add sea salt towards the end of the cooking time. Drain any excess water and leave to cool.

Prepare the dressing by mixing oil, lemon juice, honey, salt and pepper in a small bowl. Chop the herbs finely and add to the oil mixture. Taste and adjust to your liking.

Remove the stems from the kale and coarsely chop the leaves. Finely slice the chard. Place all in a large mixing bowl, add 2 tbsp of the dressing and massage for a couple of minutes until soft. Transfer to a large serving bowl. Mix the lentils with the remaining dressing and pour them over the kale and chard mixture. Cut the avocado into cubes, slice the snap peas and roughly chop the hazelnuts. Add to the salad bowl together with the roasted  aubergine, onions and hazelnuts. Toss slightly to combine and then scatter blackberries on top. If you like to serve the salad with the baked feta cheese, follow the instructions below.

Keep the oven at 400°F / 200°C. Place the feta cheese in a small ovenproof dish covered with baking paper and cover with oil. Bake in the oven for about 8 minutes, until soft but not melted. Melt the honey. Remove the cheese from the oven and turn the heat to broiler. With a baking brush, paint the cheese with the melted honey. Place back in the oven and broil until the top starts to brown. Use a spatula to immediately and carefully transfer the cheese to the salad, or serve it on the side.



Post a comment
Name: 
Email: 
URL: 
Comments: