Just made a new raw kale salad based on
this 101 cookbooks recipe. I think this is the second or third entry on this blog regarding raw kale salad, and I think that says something (good? strange?) about our diets. I haven't selected kale with my farm share for a long time and had forgotten how good it was! This recipe got me thinking about the different types of kale. It calls for Tuscan or dinosaur kale, which I've never used before. Have you? What's it like? I used regular kale, which seemed to work out fine. In the course of my internet research, I also learned that cold weather and/or frost actually makes kale sweeter. This is why it's so tasty in the late fall/winter. This specimen proved that rule right!
Slice 1 bunch of kale leaves (stems removed) into 1/2" strips.
Whisk together 1/4c parmesean (or pecorino), 3T EVOO, 1/3c lemon juice, 1 minced garlic clove, 1/4t salt, 1/2 minced jalapeno (seeds removed), plus a pinch of black pepper with a fork.
Toss this dressing with the kale as you knead it gently.
Top with coarse whole wheat bread crumbs (~2 thin slices worth), additional parmesean, and 1 capful of EVOO.
I served this with the leftovers of last night's curried squash soup, which is picture below. Yes, today I am actually posting a photo of the food about which I'm blogging, rather than a photo of my cat.
Just kidding--here's a photo of Dan playing Scrabble:
3 comments:
So we get to see that gorgeous-looking . . . ah! not cat! - - curried butternut squash soup after all in its leftover phase! The kale salad looks great too. I guess if I tried to do it per Reeves's requirements it would consist of raw kale and jalapeno. Hmmm.
I bet Dan could beat me at scrabble.
Dan has successfully spelled several relevant words on my computer. Just yesterday, immediately after I typed a funny e-mail, he sat on the keyboard and typed "JKKKKKKKKKKK" like "just kiddddiiiiiiing." He knows whats what.
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