02 February 2012
I have a busy day ahead, but I thought I'd break into my regularly-scheduled blog neglect and post this salad. It's delicious and it's easy: Jacky made it with me last Sunday in probably 5 minutes. I've even pulled it together in the backyard before, with hose-rinsed, just-picked kale (ah, summer). This salad is so healthy I'd dare care it medicinal. All that cruciferous goodness and tons of raw garlic. This one's for you, Jora and Desi.
And, just to be clear, you must like pretty assertive flavors, and you really must like garlic. Still with me?
OK. Here's what you do. This isn't so much a recipe as a methode... ahem. Adjust quantities to what you have on hand and your desired sharpness of flavor. Here's what I did with what I had on hand:
Stem, wash and dry one bunch of kale (dino/tuscan/cavolo nero), chop crosswise into wide strips. Place in a bowl and sprinkle in a healthy pinch of sea salt. Using clean hands, massage the kale for a few minutes, until it's all slightly wilted (it gets darker). Kind of a natural kid-participation step.
Make the dressing: 1 t dijon mustard + 2 pressed/minced cloves of garlic + juice of one lemon (reg not meyer) + pinch of salt + few grinds of pepper + enough glugs of good e.v. olive oil to make a good emulsion but not blunt the lemon too much. Shake the dressing up in a jar and pour over the massaged kale. I think this is a salad where a lot of dressing is a good thing; you're going for big flavor.
Grate a copious amount of real parmigiano over the salad and toss to combine. Taste. Adjust acid, salt, pepper, cheese, etc.
You could go super caesar style and add croutons, but I never have. I usually whip this up in a hurry and have never missed the bread. Which is saying something!
PS: this salad keeps for days in the fridge.