Waldorf Kale Salad

While eagerly awaiting the first baby leaves of lettuce, I am still loving winter’s bounty and have discovered a new way to enjoy greens as we transition into spring. Meet the Waldorf Kale Salad!

The Joy of Cooking tells us that the Waldorf salad was created by Chef Oscar Tschirky of the Waldorf-Astoria Hotel in the late 1890s. Originally, this salad contained only apples, celery and mayonnaise. It has since evolved to include walnuts, grapes and occasionally even little marshmallows. It always, though, has a creamy dressing, typically made with mayo. While I’ve eaten many Waldorf salads, I hadn’t made one myself until recently, when I stumbled upon a marvelous riff on the Waldorf salad using kale. I have already made variations of it three times!

Right away I loved this salad when I read that the thick dressing is made by pureeing apples and walnuts together with Dijon and red wine vinegar. No mayo! For my salad, I added a few grapes to the mix and swapped in some lemon juice for the vinegar. The result is a bright, zippy dressing that clings to the kale and wakes up your taste buds.

Even if you’re looking forward to leaving kale behind with the winter, I think this bright, punchy salad will please. It’s packed with flavor and crunch from apples, celery, currants and walnuts and is loaded with the goodness of kale. An added bonus is it will hold up well once dressed and can be made ahead. As we ease into spring, we begin to lighten our eating and this refreshing new twist is a terrific option and already a staple in my repertoire.

Waldorf Kale Salad
Adapted from Whole Foods Market Cooking
Serves 6

2 large apples (I use Honeycrisp)
8 ounces grapes, red, green or a mix
1 1/4 cups walnuts, toasted and roughly chopped
1/2 cup + 2 tablespoons currants
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice, plus more to taste
1/2 teaspoon kosher salt
1 bunch of kale (roughly 7-8 ounces), preferably Lacinato/dinosaur, thick stems removed and roughly chopped
1 heaping cup celery, diced

To make the dressing:
Slice one of the apples in half and core it (no need to peel). Roughly chop one half and place in the bowl of a food processor. Add 6 grapes to the food processor bowl, 1/4 cup walnuts, 2 tablespoons currants, the Dijon mustard, lemon juice and salt to the food processor and puree until it forms a thick dressing. Set aside while you prepare the salad.

To assemble the salad:
Core and dice the other half of the apple plus the remaining apple and place in a serving bowl. Slice the remaining grapes in half and add to the bowl. Add the remaining 1 cup chopped walnuts and 1/2 cup currants, all of the kale and the celery. Gently toss to mix.

Pour the dressing over the salad. Since it is thick, I found it easiest to dress the salad with my hands. Gently toss the salad with your fingers until the kale is well coated. Taste for additional salt and lemon juice and add more if needed.

The salad can be made an hour before serving and kept in the fridge. Gently re-toss before serving.

Kale and Polenta Stew

This morning is overcast. Normally, this is not an unusual observation in Seattle, but after the most glorious end-of-summer and start-of-fall we have had, ever, I am noticing. The warm sunshine, blue sky and crisp evenings have been such a gift. Now that rain appears imminent and the air turning chilly, thoughts are emerging of a warming bowl of stew and getting cozy around a fire.

I can’t resist a bowl of grains and greens. In fact, I will choose this over a bowl of beef stew (much to my family’s wonder). Given my love of kale, I frequently sauté a bunch or two with garlic and a little spice to enjoy as a side dish, or top it with a fried egg for a quick supper. Sometimes I may toss in leftover brown rice, too. In my opinion, grains and greens pair wonderfully.

With this in mind, I began thinking about a hearty stew. I always enjoy a bowl of comforting polenta, and stirring in my quick supper of kale, onions, garlic and chiles seemed a natural fit. For some protein, I added chickpeas. I’ve been inspired by Emmy (she writes a lovely blog with daily recipes I guarantee you’ll want to eat!) to cook a pot of chickpeas more often. This means I have a stash of these cute little legumes in the fridge or freezer ready to pop into a soup or salad, or to roast for snacking. I also save the cooking liquid to use wherever broth is called for, making it ideal for preparing the polenta for this stew.

The change in weather is eased by a bowl of Kale and Polenta stew, with a drizzle of balsamic vinegar adding the final touch. Frankly, I need more time to read, too - I’m in the midst of Wicked in anticipation of seeing the show here next month, and am having a hard time putting Japanese Farm Food down. I’m happy to come inside.

Kale and Polenta Stew
Serves 6

3 tablespoons olive oil
1 onion, diced
5 cloves garlic, finely minced
1 large carrot, sliced thinly
8 ounces (roughly 2 bunches) kale, stems removed and leaves chopped (I use Lacinato)
Crushed red chile pepper to taste
Salt and pepper to taste
7 cups chickpea cooking broth or vegetable stock
1 cup polenta
2 1/2 cups cooked chickpeas (drain and rinse if using canned)
Balsamic vinegar to drizzle

In a large soup pot, warm the olive oil over medium heat. Add the onion, garlic and carrots and stir to coat. Let cook until the veggies soften, about 5-6 minutes. Season with salt and pepper and a few shakes of crushed red chile peppers. Add the chopped kale and toss for 2-3 minutes, until it begins to soften.

Pour in the broth or stock, increase the heat and bring to a boil. Slowly add the polenta, stirring the whole time to keep it smooth. Lower the heat and let simmer for about 20 minutes. It should be like a thick soup. Stir in the chickpeas and taste for seasoning.

Ladle into bowls and drizzle a little balsamic vinegar over the top of each before serving.

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
Serves 4-6

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.

Salad Days: Kale Herb, Broccoli Tomato Feta and Carrot Zucchini with Seeds

Are you getting amazing vegetables in your CSA boxes (community sustained agriculture) or at your farmer’s markets?  I am loving the bounty in the box I pick up each week.  Oxbow Farm, located about 30 miles east of Seattle, grows the veggies and our CSA is organized through JHarvest at the UW Hillel.    

Last year, my younger son, Isaac, volunteered with our CSA as part of his Bar Mitzvah project.  On the pick-up days, he arrived early to set up the tables, write the signs identifying produce and lay out the veggies for pick up.  It was a terrific way for him to be more involved in locally sustained agriculture, which was a theme of his d’var (talk) he gave at his Bar Mitzvah. 

This week in my CSA box, I have Lacinato kale (aka blue kale!), broccoli, a variety of lettuces, beets, parsley, spring garlic, cabbage, spinach and rainbow chard.  It’s always fun to create new ideas for serving seasonal veggies. Here are some salads I played around with and want to share with you.  They can be made last minute and they do not require any cooking (other than quickly steaming the broccoli).  The salads travel well for picnics and, if you happen to have an abundance of lettuce in your CSA box, can be served on a bed of Jericho romaine or red butterhead.

 Kale Herb Salad

Adapted from Courtney Savin

Serves 6-8

The inspiration for this salad comes from my friend, Courtney. It looks similar to a tabbouleh salad but combines kale, herbs and nuts. I've made it numerous times, adding different fresh herbs I have on hand, and have found that mint is the key herb to always include. The bright freshness of the mint plays well with the kale. Leftovers make a tasty breakfast topped with a poached egg and a sprinkle of Parmesan.

1 large bunch kale (I prefer Lacinato but curly works well, too)

1 clove garlic

2 cups nuts of your choice, toasted (I've used walnuts, almonds and macadamias)

1 bunch Italian parsley, roughly chopped (dill is also nice)

2 cups fresh mint leaves, roughly chopped

2 teaspoons salt

2 lemons, juiced (or more to taste)

3 tablespoons olive oil (or more if it seems dry)

A dash of crushed red pepper flakes (optional)

Remove the tough stems of the kale and roughly chop. In a food processor, pulse the garlic and nuts together about 12 times. Scrape out into a large bowl. Add the kale to the food processor (may need to do this in 2 batches) with 1 tablespoon olive oil (divide if doing 2 batches) and pulse until chopped finely. Scrape down sides once while pulsing. Add to the nuts and garlic. 

Place the herbs in the food processor with 1 tablespoon olive oil and pulse until finely chopped. Scrape down sides once. Add to the kale mix. 

Stir in the lemon juice, salt and remaining olive oil. Taste for seasoning and add more lemon, salt or oil if needed. If you want to spice it up, add the crushed red pepper flakes. This salad does well if made ahead and can be served room temperature.

Broccoli Feta Tomato Salad

Serves 4

This salad combines some of my favorite tastes and looks pretty with the green, white and red (or yellow or orange, depending upon your tomatoes).

1 pound broccoli florets, cut into bite sized pieces

7 ounces feta cheese, cubed

1 pint cherry or baby heirloom tomatoes, halved

4 ounces hazelnuts, toasted and chopped

1 tablespoon canola oil

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 clove garlic, minced

1 teaspoon agave nectar

1 tablespoon whole grain mustard

Salt and pepper to taste

Steam the broccoli florets lightly and run under cold water to cool. You want to soften them a bit but make sure they still have some crunch. 

Combine broccoli, feta, tomatoes and hazelnuts in a serving bowl. 

Whisk or shake the oils, vinegar, garlic, agave nectar, mustard, salt and pepper until emulsified.  Toss salad with dressing and serve. If taking on a picnic, bring dressing in a little jar and toss before serving.

Carrot and Zucchini with Seeds

Serves 4

When you are looking for yet another way to use your abundance of zucchini, this pantry staple salad will be sure to please. It is a dish you can pull together quickly and serve at a summer lunch. The pumpkin and poppy seeds add crunch and flavor. You can substitute other grated veggies such as jicama or yellow squash, just make sure you are getting some color contrast.

3 carrots, grated

3 zucchini, grated

1/4 cup pumpkin seeds, toasted

2 tablespoons poppy seeds

1 lemon, juiced

1 teaspoon salt

1 tablespoon olive oil

Mix the carrots, zucchini and seeds together. Whisk the lemon juice, salt and olive oil together. Toss the dressing with the salad and serve. The salad can be transported to a picnic already dressed.