Wednesday, February 19, 2014

Delicious&Nutritious Kale Salad

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Kale:
I have tried kale before. I made several batches of kale chips back when everybody was whispering:
”Have you tried making your own KALE CHIPS??? They are so delicious!”
To tell you the truth…I thought kale chips tasted like slightly grassy air. The chopping and seasoning and baking, just wasn’t worth it for me.
Then I found this recipe from Chef Karen Barnaby for Kale Salad, Caesar Style …and my ‘kale LOVE’ started to grow! (My changes/substitutions are in BOLD)

Recipe:
This has no croutons but feel free to add them if you like.

1 ½ teaspoons(7ml) finely chopped garlic-I used 2 big fat cloves-minced
1/4 tsp (1ml) sea salt-I used a big pinch and kept adding until I liked it-but keep in mind the Parmesan cheese adds a salty bite.
1 large anchovy filet, finely chopped.
1 tablespoon (15ml) Dijon mustard
2 tablespoons (30ml) lemon juice-I used the juice of ½ a large lemon.
6 drops Tabasco sauce-I used a big squirt of sriracha HOT chili sauce.
8 drops Worcestershire sauce
5 tablespoons (75ml) extra virgin olive oil-I used 3 tablespoons
1 large egg or 3 tablespoons(45 ml)prepared mayonnaise-I used 3 tablespoons of Hellmann’s half the fat mayonnaise.
freshly ground black pepper
2 bunches kale, washed dried, stemmed, and de-ribbed cut into 1 inch pieces. I used 1 bunch of curly kale, cut it into fine julienne strips, and performed a pre-kale massage!(see below)
½ cup(125ml) freshly grated Parmesan cheese

What I did…

In a mortar and pestle I crushed the garlic, salt, and anchovy filet to a smooth paste. In a bowl, I added the crushed mixture, the mayonnaise, the mustard, lemon juice, sriracha, Worcestershire sauce and olive oil. I added the olive oil 1 tablespoon at a time, whisking after each addition, until smooth. I stacked up the kale leaves, and sliced them as fine as I could. I added them to a large bowl, and sprinkled a pinch of salt and a teaspoon of olive oil onto the leaves. Then with my hands, I scrunched the kale until it was soft, bright green and shiny(about 2 minutes of scrunching!) Let the kale sit in the bowl on the counter for about half an hour. I started out with about a ¼ cup of dressing, mixed it into the kale, tasted, and added a bit more. I had enough dressing left for another couple of salads. I piled the kale salad up on 2 plates, 1 for the P-Man, and 1 for me. It was delicious. Unusual texture…so finely chopped, and the dressing was one of the best Caesar salad dressings I have ever had.


Beats the Hell out of kale chips…I hope you will try it! Please leave me a comment…and don’t forget to share…

4 comments:

  1. this recipe looks delicious! I am looking forward to trying it! thank you for sharing!

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  2. Thanks for your comment, Tia. I was a little skeptical about kale…but this salad is great. Its interesting…if you chop the kale into very fine slices…it tastes…hard to describe…it tastes: GREEN!!
    Enjoy!
    CathyB

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  3. I was looking for the Dirty Apron kale recipe as I had it at the Harmony Arts Festival on the weekend. It was soooo good - but this one sounds like it will be a great one to try (and I need the recipe now, tonight, as I'm heading to Mudge early in the AM) And I do like what Chef Barnaby does. Thanks for posting - love the way you adapted it. Hmm burntelement.wordpress.com Trying to post this way but it keeps telling me that my url contains illegal characters

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  4. Thanks for your comment. I have been experimenting with a variety of kale salads...but I think this one has just the right lemon/garlic ZING! FYI if you are ever in Calgary AB...drop by UNA Pizza and Wine and try their kale salad...DELISH!!

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