Amongst the many things I love on this earth are dark, leafy greens. I love salads. And I absolutely adore chard and kale. I've had it uncooked only a couple of times and both times were at raw restaurants in Los Angeles. I was surprised by how edible it is uncooked, especially when set up against equally robust flavors. And then the other night our friend Paul was over and whipped up a kale salad that a friend had made him the other night and it was so yummy I made it for Mr. Wood the next night who couldn't stop talking about how much he loved it, so I made it for his parents for dinner one night in Virginia who talked about how tasty it was all through dinner and asked me to make it for Thanksgiving for the rest of the family who also said they loved it--one of my sisters-in-law ended up making it for her side of the family later that week. So there you have it! Paying it forward, healthy-salad-style!
It really is incredibly tasty, much of it owing to Mr. Wood's garlic vinaigrette. Feel free to substitute your favorite vinaigrette if you have one, but I think one of the keys is quite a bit of acid--either vinegar or lemon (or both, in the case of our dressing), and also being generous with the dressing. I will also add that I have made it without the goat cheese and I missed it.
The other thing is that, even more than usual, all amounts are approximated. I bought a bunch of kale the other day that was literally the size of a small tree, so I used much less of it than when a bunch was more...normal sized. So use your judgement with the ratio of kale to dressing. And also with the vinaigrette--these are basic amounts but I just keep tasting until I like it.
THE PERFECT WINTER SALAD
salad:
1 bunch kale, thinly sliced
1 carrot, shred
1/4-1/2 cup toasted pine nuts or walnuts
1/4-1/2 cup golden raisins
2-4 oz goat cheese
vinaigrette:
(makes just over 1/2 cup)
1/3 cup walnut oil
1/4 balsamic vinegar
1 TBS dijon mustard
1-2 garlic cloves, pressed or minced
juice of 1/2 lemon
salt and pepper to taste
- Chop the kale. First remove the thickest, woodiest of the stems and then chop the kale crosswise. I usually take a few leaves at a time, roll them up onto themselves (like you would do basil, as a chiffonade) and thinly slice. You want it pretty thin since it's such a hearty green. This is the most labor-intensive part, so dig in and get to work! Using a vegetable peeler, shred the carrot into the salad, then top with the pine nuts, raisins and goat cheese.
- Make the vinaigrette. In a small jar, add all the ingredients, then shake vigorously. Taste and adjust as you see fit.
- Toss them all together and serve to the delight and fibrous amazement of your guests.
Other items:
- I think the walnut oil makes a significant difference, but it is expensive. If you're counting your pennies, just use olive or grapeseed oil instead.
- I don't hesitate to make more than we can eat because it keeps well in the fridge overnight, though I wouldn't eat it past that. But that's just me :)
- We had this as part of a nice healthy winter dinner with roasted butternut squash and quinoa (in case you saw this lurking in the background of the other picture):
Quickly: The squash was peeled and halved, seeds and such scooped out, and chopped into cubes. 1 medium onion, cut roughly into wedges, separated, and 3 cloves of garlic, peeled and smashed and all added into the pan or dish with the squash. Drizzle with olive oil, salt and pepper, and 1 tsp each thyme and oregano, toss and roast until soft, golden brown and the onions slightly caramelized at 400. About 40 minutes.
For the quinoa, 1 1/2 cups quinoa to 2 1/4 cups vegetable broth (1:1 1/2 ratio), two bay leaves, a touch of salt. Bring to a boil, then lower and simmer until light and fluffy, about 10-15 minutes.
I just served the squash over the quinoa. It made quite a bit, but keeps well as leftovers.
Today it is cold and raining and I'm watching Sense and Sensibility. I can't think of a better combination of weather/movie/day/actress. I'm in heaven. And I want to marry Emma Thompson.
But before our nuptials, work awaits. I have lots of fun surprises up my sleeves, including dolls and other little things for my shop...A peek:
I'm on a roll! Painting, sewing, screenprinting, etc. I love seeing all my fingernails stained with paint. I've missed seeing that.
The flow continues...
I served the perfect winter salad at my husband's birthday party last weekend. It was a huge hit! Thank you!
Posted by: Erin G. | December 09, 2010 at 04:51 PM