Tuesday, February 15, 2011
This morning, after taking the kids to school I stopped at the grocery store. As my favorite cashier helped me check out, she said, “I have to know what you’re planning to do with all this kale.” I had two huge bunches in my cart. Before I knew it, I’d outlined what I’ve been eating for lunch nearly every day for weeks (since the day I saw it posted), to her and to the two women behind me in line.
I love the earthy flavor of kale. And I love a simple salad. The original recipe calls for mustard greens mixed in with the kale, but my grocery store doesn't tend to stock them, and the kale is nice by itself. Also, it calls for brown rice vinegar. I don’t have any on hand, so I’ve been using rice wine vinegar, and I like the result.
Kale Salad with Apples and Hazelnuts
slightly adapted from Amanda Hesser's recipe as posted on Food 52
1 bunch (about 5 cups) curly kale, torn into small pieces
2 scallions, trimmed and thinly sliced on the bias (I’ve made it without these, and like it either way)
2 tablespoons olive oil
1 tablespoon brown rice vinegar or rice wine vinegar
Sea salt and coarsely ground black pepper
1 tart apple
1/4 cup hazelnuts, chopped and toasted
1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler
1. In a large bowl, combine the kale, scallions, olive oil, vinegar, salt and pepper with your hands. Rub the dressing into the greens. Let the salad sit while you prepare the rest.
2. Core and thinly slice the apple. Add the apples to the salad and gently fold together so they don't break in half. Taste and adjust seasonings.
3. Spread the salad on a platter. Sprinkle with the hazelnuts and cheese shavings.
Serves 2 as a meal.