The new year is a good time to get out of a rut. And I’ve been in a Kale salad rut. How is your relationship to this leafy green??
I just love this vegetable (lacinato specifically) let me tell you the ways — it lasts a long time in the fridge, it is so very versatile — salads, sautes, soups, smoothies, kale chips, fried rice, seasoned korean-style! And do I need to tell you how good it is for you?
Kale Salad from the Dining In Cookbook
But perhaps because it is such a staple I haven’t been thinking of new ways to use it. Kale has been taken for granted. Until, this recipe I’m about to share with you from “Dining In” by Alison Roman.
This is probably my spirit animal cookbook and its author a kindred spirit when it comes to cooking (at least I’d like to think!) Her cooking style and philosophy resonates with me on many levels. The recipes in the book are not fussy, vegetable-leaning, accessible yet with a twist to elevate out of the ordinary. Roman calls the recipes “highly cookable” – easy to shop for, simple to execute, and a joy to eat – pretty much my criteria for a recipe.
I am sure I will be writing more about recipes I discover from this book, but this one is a keeper for sure.
Don’t just take my word for it. It was well received by the littlest members of the family. My toddler came into the kitchen multiple times in the middle of a watching a show to munch on samples.
OMGEEEE it’s good. Please go make this.
If you need another recipe to get you out of a salad rut, try the kimchi salad!
Raw and crunchy kale salad with pecorino and toasted nuts
from “Dining In” with notes on my adaptations
- 2 bunches Tuscan (lacinato) kale (I had curly kale on hand)
- 3 tablespoons olive oil
- 1 teaspoon Aleppo pepper or 1/2 tsp. crushed red pepper flakes (skipped this step bc of the kiddos)
- Kosher salt and freshly ground black pepper
- 3 ounces pecorino cheese, finely grated (about ½ cup)
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar (used rice vinegar instead)
- 1/2 clove garlic, finely grated
- 1/4 cup finely chopped toasted pistachios, almonds, or walnuts (almonds which I toasted)
Preheat oven to 425°F.
Separate leaves from stalks of kale. Toss half of kale with 1 tablespoon oil on a rimmed baking sheet, sprinkle with Aleppo pepper, and season with salt and black pepper. Lay leaves flat and roast until starting to look a little crispy, 10 to 15 minutes. (The main goal here is crispy kale, not burned kale, so keep an eye on it.)
Meanwhile, combine pecorino, lemon juice, vinegar, and garlic in a large bowl. Add remaining 2 tablespoons oil and season with salt and black pepper. Add raw kale and, using your hands, massage dressing into leaves, taking care to keep the leaves whole.
Arrange raw leaves on a large plate or platter; top with crispy leaves. Sprinkle with nuts before serving.