Tuesday, January 19, 2010

Kale Is All The Rage

This just in care of Tasting Table a wonderful Kale recipe from one of my favorite new East Village restaurants Northern Spy Food Company .

When I had it in the restaurant the squash was served cold. I have adapted the recipe substituting among other things the squash for sweet potatoes.

Kale Salad

Peel and cut into bite size chunks 2 large sweet potatoes (if you feel this is too much toss the extras with some salt and serve on the side) toss with 1 T of olive oil and roast in a preheated oven at 425 F for 55 minutes, flipping at least once so as to brown evenly. You want them to be crunchy and nicely browned.

To make the vinaigrette in a small bowl whisk together: 1 T honey, 1/4 cup lemon juice and 1/2 cup olive oil, lots of freshly grated black pepper and sea salt to taste. Set aside.

Just before the sweet potatoes are ready to come out of the oven in a big bowl toss : 8 cups Kale finely chopped into a chiffonade (long thin strips) or roughly chopped (use what ever kale is at the market that appeals I like Red Russian or Blue (Lacinato) Kale with 1/2 cup toasted walnuts roughly crumbled and the vinaigrette. Taste and adjust with more oil, lemon juice, salt, pepper or honey.

Toss the sweet potatoes with salt to taste then lightly incorporate them into the kale mixture

Place the salad onto a serving platter and top with 1 cup freshly grated or shaved Parmesan cheese.

Serve immediately while the sweet potatoes are still warm.

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