Monday, January 9, 2012
Kale and Apple Salad
It occurs to me that I haven’t shared nearly enough kale recipes with you, especially given my love for this goddess of leafy greens. New varieties of kale recipes are emerging and I am delighted to see kale slipping into the spotlight.
Let me sing kale’s praises! Toss it into soups and stews during the last few minutes of simmering, sauté and top with a poached egg, enhance your pizzas or roast some kale chips. Combined with grains, legumes or root veggies it makes a hearty salad, side dish or meal. And kale happens to be a nutrition powerhouse - rich in vitamins A, C and K plus fiber, calcium and iron. But I digress from how good kale tastes ...
Our local Puget Consumers Coop makes an incredible kale salad that I adore ... I’ve eaten pounds and pounds of it over the past few years and love every bite. I have to admit I can’t think of a kale salad that I haven’t enjoyed, but what I particularly like about this one is the addition of wild rice with its nutty flavor and chewy texture.
Inspired by this salad, I created one at home that’s ideal for winter with crisp apples, fennel and red cabbage. The sweetness of the apple pairs well with fennel. Red cabbage provides a pop of color against the vibrant, rich green of the raw kale, making it a pretty salad in addition to being delicious. A bright, citrusy dressing pulls all these fresh flavors together nicely. And kale salad stands the test of time – it won’t wilt like more delicate salad greens – which makes it ideal to prepare ahead. I must say, I feel very virtuous eating this salad!
I’m not the only one who can’t resist kale ...
Kale and Apple Salad
Inspired by PCC’s Emerald City Salad
1/4 – 1/2 cup lemon juice (depending upon taste and amount of kale)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 clove garlic, minced
1/2 large crisp apple, diced (my favorite variety is honeycrisp)
3/4 cup fennel, thinly sliced and chopped
1 cup red cabbage, chopped
1/2 cup parsley, chopped
1 bunch organic kale (lacinato or curly green – I like to use a combination of both), ribs removed and finely chopped
1 cup cooked wild rice
Whisk 1/2 cup lemon juice, olive oil, garlic and salt in a large bowl. Add remaining ingredients to the bowl and toss (use your hands – it’s fun and will distribute the dressing more evenly). Taste for additional lemon juice, salt or pepper and add as desired.
The salad can be made a couple of hours ahead and chilled.