new favorite: kale salad
I love my Whole Living magazine in print and on my iPad. I love my Fine Cooking, Oprah and More magazines too. The problem is, I have almost no time to read them. So sad. I really miss curling up in my chair and a half and watching Ellen or last night's Daily Show or whatever off my DVR in the middle of the afternoon and browsing catalogs, reading my mail and dog-earing pages of magazines. Good times. Now I just have big piles I have to cull every few months and baskets for the favorites just in case I find some time to catch up or revisit them. Just not as fun as googling an article or a recipe.
Today's recipe comes from an article on Dr. Andrew Weil which included two recipes from his True Food Kitchen restaurants. The man is all about good health so you know his restaurants can find their way around a good kale salad. I know my Kelly makes a mean kale salad out in California. Heard all about it. Figured it was time I tried to make one myself. I bought a nice big bag of trimmed, cleaned and chopped kale at Trader Joe's. I still picked through it for rough stems, but it would be fine just the way they do it for you. Then I added the dressing ingredients (because why whisk when you are about to toss?), tossed it and let it sit 30 minutes. That 30 minutes is where the magic happens. The raw kale softens and loses it's bitterness and the raw garlic mellows just a bit. It was delicious! After the waiting, I tossed in a half cup of freshly grated Parmesan and refrigerated the salad until I packed dinner the next day. It was even more delicious! I took in the bulk of the salad to share with my fellow lemons. I'm sure they were relieved that I brought in kale instead of baked goods. At least for one day. Tis the season, after all!
So very very easy. So good. Give it a try! Next time I might add in shaved fresh brussel sprouts. Even healthier. Or add toasted pine nuts. Maybe dried cranberries. Hmmm.....
Kale Salad
1/4 C olive oil
juice of one lemon (about 2 parts olive oil to one part lemon juice, but if you err on the side of too much lemon, no one will complain)
3 cloves garlic, minced with 1/2 tsp kosher salt
pinch red pepper flakes
one 16-oz bag chopped kale (or two bunches, stemmed and chopped)
1/4-1/2 C freshly grated Parmesan (who measures? just grate a pretty snowy pile)
3 T toasted whole wheat breadcrumbs, optional (I didn't have any and didn't miss them)
In a large bowl, whisk together the olive oil, lemon juice, garlic, kosher salt and red pepper flakes. Toss in the chopped kale. Let the mixture rest for 30 minutes. Toss with grated Parmesan and breadcrumbs, if using. Serve or cover and refrigerate up to 2 days.
serves 8
Today's recipe comes from an article on Dr. Andrew Weil which included two recipes from his True Food Kitchen restaurants. The man is all about good health so you know his restaurants can find their way around a good kale salad. I know my Kelly makes a mean kale salad out in California. Heard all about it. Figured it was time I tried to make one myself. I bought a nice big bag of trimmed, cleaned and chopped kale at Trader Joe's. I still picked through it for rough stems, but it would be fine just the way they do it for you. Then I added the dressing ingredients (because why whisk when you are about to toss?), tossed it and let it sit 30 minutes. That 30 minutes is where the magic happens. The raw kale softens and loses it's bitterness and the raw garlic mellows just a bit. It was delicious! After the waiting, I tossed in a half cup of freshly grated Parmesan and refrigerated the salad until I packed dinner the next day. It was even more delicious! I took in the bulk of the salad to share with my fellow lemons. I'm sure they were relieved that I brought in kale instead of baked goods. At least for one day. Tis the season, after all!
So very very easy. So good. Give it a try! Next time I might add in shaved fresh brussel sprouts. Even healthier. Or add toasted pine nuts. Maybe dried cranberries. Hmmm.....
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| work lunch plate of kale salad courtesy of my iPhone |
Kale Salad
1/4 C olive oil
juice of one lemon (about 2 parts olive oil to one part lemon juice, but if you err on the side of too much lemon, no one will complain)
3 cloves garlic, minced with 1/2 tsp kosher salt
pinch red pepper flakes
one 16-oz bag chopped kale (or two bunches, stemmed and chopped)
1/4-1/2 C freshly grated Parmesan (who measures? just grate a pretty snowy pile)
3 T toasted whole wheat breadcrumbs, optional (I didn't have any and didn't miss them)
In a large bowl, whisk together the olive oil, lemon juice, garlic, kosher salt and red pepper flakes. Toss in the chopped kale. Let the mixture rest for 30 minutes. Toss with grated Parmesan and breadcrumbs, if using. Serve or cover and refrigerate up to 2 days.
serves 8
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| ingredients you do not need a Costco size wedge of Parmesan, but it is good cheese |
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| dressing |
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| freshly tossed |
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| freshly grated cheese |
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