simplest kale salad with lemony vinaigrette

Kale.  That glorious, magical green that was yanked from obscurity just a few short years ago, has now been catapulted from the murky, dank back corner of the produce section to front and center of every healthy eater's dinner table. 

 

Kale.

 

Is.

 

Everywhere.

Kale is one of my favorite ingredients to use during the Alaskan summer months.  While it is at its peak in the "Lower 48" states in late fall and early winter, Alaska's cool, sunny weather produces bushels and bushels of the hearty, leafy green through summer and fall.  It turns up in many of my dishes in one way or another, thanks to a healthy stock of it in my container garden, as well as beautiful supplies at our local farmers markets. 

 

I skipped the farmers market last weekend, however, and instead picked vegetables at Pyrah's Pioneer Peak Farm, a local you-pick-'em farm in Palmer, Alaska.  Pyrah's is a magical place for me, and I make the hour long trek from Anchorage to Palmer at least once a summer to get my hands on some truly fresh Alaskan produce.  Here's a few pics from my trip last weekend.  Kohlrabi bigger than my head, I tell you.  MAGICAL! 

My favorite type of kale is Lacinato or Tuscan kale, which is used frequently in Italy.  It's long, slender strands make beautiful raw salads.  I save the curly and Russian kale for soups, stews, and sautés.  Pyrah's Lacinato kale was a thing of perfection, so I helped myself to heaps of it. 

 

This salad recipe comes from my dear friend Ann, my wine and food soul sister-from-another-mister.  Ann and I were destined for greatness the moment she picked me up in a bar.  Yes, in a bar.  You see, I was on a date at this bar a few years back.  Ann just happened to be sitting next to me in the bar listening in on the conversation I was having with my date, and interrupted us to say: "You guys sound like fun.  Can I join you?"  We talked the rest of the night!  Needless to say, the dude didn't last, but I got a lifelong friendship out of that date.  That's a solid WIN in my book!  

As with most of my recipes, this salad is very simple.  The key to any simple recipe is to start with GOOD INGREDIENTS.  When you have good ingredients, you don't need to complicate things!  On this, Ann and I are always in agreement.  When I make this salad, I use fresh kale, toasted walnuts, and high quality Parmesan cheese and olive oil.  I never use bottled lemon juice- always squeeze it fresh for the best taste. 

 

Kale can be tough to eat when its raw, so it's important to dress the kale and massage it with your hands a bit and then let it sit for about 20-25 minutes to gently break down some of its tougher fibers.  Massage your salad?  Sure, it sounds weird.  Just trust me.  Weird is good sometimes. 

 

And by all means, dress your salad with pretty and edible Nasturtium petals if you have them.  I have them growing by the hundreds at my house, so they're appearing pretty much everywhere.  In my cereal, my morning yogurt, in my ice cream, on my toast...

 

However, this salad would be perfect topped with grilled Alaska salmon, which is how Ann served it to me the first time, or seared Alaska scallops or spot shrimp.  The possibilities are as endless as your imagination.

Kale Salad with Lemony Vinaigrette

(Serves 2 large salads, or 4 small ones)

8 cups kale (about one large bunch, preferably Lacinato or Tuscan), stems removed and roughly chopped
1/4 cup walnuts
1/4 cup golden raisins
3/4 cup shredded Parmesan cheese

For the dressing:

3 tablespoons shallots or red onion (finely minced if you don't have a blender)
1/4 cup fresh lemon juice (1-2 lemons)
1/3 cup extra-virgin olive oil
2 teaspoons honey or agave syrup
several grinds of freshly ground black pepper
pinch of kosher salt

(1) Preheat the oven to 350 degrees.  Place walnuts on a sheet tray and bake for 10 minutes, or until golden and toasted.  Do not burn!  Once they cool, roughly chop into large pieces.

(2) Place the shallots or red onion in a food processor (or use a stick blender) until finely minced.  Add the rest of the ingredients and pulse until blended.

(2) Add enough dressing to your liking to the kale, toss thoroughly (massage with your hands for best results), and let sit for 20-25 minutes to tenderize the greens.  Before serving, add half of the raisins, half of the walnuts, and half of the cheese and toss well.  Top the salad with the rest of the walnuts, raisins, and cheese and sprinkle Nasturtium petals on top if you have them.  Serve the remaining dressing on the side (if any). 

Enjoy!
xo H

a perfect spring salad

 

{For today's post, I'm sharing with you an article I wrote for Full Circle Farm's Good Food Life blog.  And the prettiest pictures of watermelon radishes you've ever seen.}

 

With winter’s chill in the rearview mirror and spring flowers in bloom, it’s a perfect time to lighten up the dinner routine with a simple spring salad.  And when I say simple, I mean simple.  Stick to these 4 steps and you’ll have a wonderful salad to grace your table in no time.

1. Use fresh, organic greens, and buy local whenever possible

Eating well isn’t rocket science.  When lettuce and other greens are fresh, they taste best.  If you can buy your greens as close to the source as possible, they’ll contain far more nutrients than greens sitting at the grocery store for a week or more.  And whenever possible, buy organic greens and skip the pesticides. 

      Usually when I think of spring salads, I envision small, tender leaves of mixed “baby” lettuces (often called “Mesclun”).  Mixed baby lettuces are the perfect way to welcome spring.  But any young greens will do: spicy arugula, delicate butter lettuce, hearty baby kale, and young romaine are just a few others to try.  Mix it up and find your own favorite!  

 

       2. Don't overdue the toppings

When your ingredients are fresh, let them shine!  A salad should be a simple composition of a few fresh ingredients.  Overdoing it with multiple elements usually results in an overly-complicated mix of flavors that tend to blend and mask each other.  Avoid that pitfall by remaining loyal to a few ingredients.  Try simple combinations such as thinly-sliced radishes and asparagus with shaved parmesan, a green salad of sweet peas and fava beans, strawberries and toasted almonds with crumbled goat cheese, or grilled shrimp with feta.  The combination of ingredients is endless, so let the market be your guide and select the best seasonal items available. 

 

3. Make your own vinaigrette

I’m amazed at the number of friends I have with store-bought salad dressings in their fridge. Even the best brands pale in flavor to dressings made at home. Once you discover how easy (not to mention economical) it is to make your own vinaigrette, you’ll never buy another bottled concoction. 

Making homemade vinaigrette is fast and simple.  In its most basic form, it consists of (1) oil, (2) an acid such as vinegar or lemon juice, (3) an emulsifier like Dijon mustard, and (drum roll) (4) salt & pepper.  For an extra ‘pop’ you can add in minced garlic or shallot, or for a touch of sweetness you can add a bit of honey or agave syrup.  Typically, vinaigrette contains a ratio of 3 to 1 oil to vinegar/acid (or 2 to 1 if you like a more acidic dressing like I do).  Here’s one of my favorite go-to vinaigrette recipes:

Basic Vinaigrette

½ cup extra virgin olive oil

¼ cup red wine, champagne, or apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon honey

Pinch of kosher salt and a few grinds of pepper

       Place all ingredients in a small jar with a tight-fitting lid.  Shake vigorously.  Easy peasy.

 

4. Toss just before serving

 

Unless you’re using a heartier green like mature kale, it’s best to serve a salad right after it’s tossed with dressing.  If you’re feeding a crowd, here’s a great tip:  pour your vinaigrette in the bottom of a large salad bowl.  Place the salad ingredients on top of the vinaigrette.  When you’re ready to serve, just toss! 

 



Enjoy!

xo h

 

shaved brussels sprouts salad with parmesan & walnuts

My love for Brussels sprouts extends far and deep, years before they became a fad at hip eateries in Chicago and San Francisco.  Back to a time when the idea finding fresh Brussels sprouts at the grocery store in Fairbanks was unthinkable, and so ours came to the dinner table via frozen baggies from the super market.  We were so oblivious to the thought of fresh Brussels sprouts as a kid that when we grew them in our family garden, my sister and I were more excited to use them as "Barbie cabbages" than actually consuming them.

 

Also, Holly and I were obsessed with Barbies. 

 

Anywho, times sure have changed!  Holly and I no longer play with dolls that have no realistic relation to the actual measurements of a real woman, and nowadays I can stop by the grocery store and pick up an ENTIRE STOCK of Brussels sprouts for dinner!  Or in my case, spot them at Trader Joe's in Oregon and bring them home in my luggage. 

 

People do that, right?

 

Well, if they don't, they should.  My sister thought I was nuts and snapped a photo.  (Have I also mentioned how I stockpile Trader Joe's items at my house?  I should probably share less, frankly.)

 

 

My usual method of preparation is to roast them with olive oil, salt, and pepper,  or sear them in a hot cast iron skillet with plenty of bacon.  But I came across a recipe for a raw Brussels sprouts salad and was intrigued.  I'd heard about these raw salads, but never attempted one myself.  It had simple ingredients I almost always have on hand, and it came together quickly and beautifully.  And now I'm obsessed with it. 

 

[Side note: check out my pretty new cutting board my Dad made me for Christmas!!!  I love love loooooove it and decided it needed to make the blog and the photo shoot, too. ]

I tend to find myself in salad ruts, using the same tried and true ingredients over and over.  But this salad is different and surprising and completely delicious and nutritious.  I enjoy the flavor the apple cider vinegar lends to the dressing, and ribbons of sprouts are complimented by the saltiness of the Parmesan and the nutty walnuts.  Try it and I think you'll become addicted, too! 

Shaved Brussels Sprouts Salad with Parmesan & Walnuts

 

(Adapted from Shutterbean)

 

3/4 pound Brussels sprouts

1 cup toasted walnuts, chopped roughly

3/4 c. Parmesan cheese, shredded (I use my food processor)

1/2 cup olive oil

1/4 cup apple cider vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

salt & pepper

 

1.  Shred the Brussels sprouts in a food processor, on a Mandolin, or with a sharp knife.  Toss them in a bowl with the toasted walnuts and cheese (saving a little of each for the top of the salad as presentation).

 

2. In a small jar with a lid, add the olive oil, vinegar, mustard, honey, salt and pepper.  Shake well.

 

3.  Pour the dressing over the salad (you may not want to use it all- add some, then test for flavor, and keep adding until the salad has the amount of dressing you like).  Top with the remaining cheese and walnuts and serve immediately!

 

Enjoy!

xo h

 

roasted vegetable & kale salad with honey vinaigrette



Here's what I think. When you make something this healthy that tastes this good, it is your responsibility as a human being to share it with the world. And by world, I really mean with all my girlfriends. Because who needs a tofu popscicle or dairy-free/wheat-free/vegan/bilingual/yoga-enthusiast green smoothie when you can eat something that tastes DELICIOUS and probably cures cancer at the same time?!

 

(*NOTE: this salad has not been proven to cure cancer.)

I made this salad for my friend Ann a few weeks ago, and she raved about how lip-smackingly good it was.  It typically serves 4, but we polished off all the greens and veggies between the two of us.  That alone should tell me it's worthy of a blog mention.

 

But what REALLY told me it was a great dish was when she texted me the next morning: "I dreamed about your salad.  That's how good it was."

 

It made my day.

 

This recipe also outs me as a kale groupie.  Is there such a thing?  I think so.  The interwebs are chock full of recipes for kale smoothies, kale chips, kale pasta, kale quesadillas, kale pesto, and even kale ice cream.  (For the record, I think that sounds totally gross.  But I'd probably try it.)

 

Americans have gone a little kale nutso of late. 

 

But when a vegetable this nutritious tastes as good as it does, it's worthy of jumping on the kale bandwagon.  And one of the best things about it is that it grows particularly well in cooler climates, which is perfect for our Alaska gardens.  I can't wait for summer!

 

 

Kale is a tougher green, so I toss it with a little vinaigrette and let it sit for a bit to tenderize.  This calls for a lot of roasted veggies, and I ended up using two baking sheets to give all of the vegetables enough room to roast instead of steam.

 

I think this salad is the perfect example of how a salad can be a main course.  If you're looking to slim down for swimsuit season, or want to increase your intake of vegetables without dreading it, this is an ideal meal to kickstart your plan.  Delicious and filling, you'll feel totally satisfied after you've cleaned your plate (and I swear you won't miss the absence of meat, although it's equally wonderful served with a fillet of simply grilled wild Alaska salmon).

 

The vegetables I used are merely a guideline.  Use what looks best at the grocery store or farmers market.  Think eggplant, zucchini, sweet potatoes, or cauliflower.  All would work equally well in place of the ones I use. 

 

Cook what you love- a guideline for this salad and a motto to live by.

 

Roasted Vegetable & Kale Salad with Honey Vinaigrette

 

Adapted from Sunset Magazine

 

Serves 4 hearty Alaskan appetites

 

For the salad:

1 bunch kale (about 8 ounces or 4 cups), stems removed and chopped into ribbons

4 small or 2 large beets, peeled and cut roughly into 1 inch pieces

1/2 small butternut squash, peeled and cubed into 1 inch pieces

1 small red onion, sliced into 8 wedges

1 medium fennel bulb, sliced into 8 wedges

1 red pepper, chopped into 1 inch pieces

3 tablespoons olive oil

1/2 cup coarsely chopped walnuts

3/4 teaspoons salt

several grinds of fresh ground pepper

2 oz. goat cheese, crumbled

 

For the vinaigrette:

1/4 cup red wine vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

several grinds of pepper

2 tablespoons honey

1 teaspoon Dijon mustard

 

1. Preheat oven to 425 degrees.  Toss vegetables with the oil, salt and pepper in a large bowl, and place on one or two large baking sheets.  (If you use two, put the beets and red onion together so that the beets don't "bleed" purple all over the rest of the veggies.)  Roast for about 40 minutes or so, turning once (and rotating baking sheets from top to bottom if you're using two), until tender with crispy golden edges.  Ten minutes before you pull the veggies out of the oven, sprinkle the walnuts on the baking sheet with the veggies to toast them.

 

2. Whisk vinegar, oil, salt, pepper, honey, and Dijon mustard.  Toss kale with 2-3 tablespoons of the dressing in a large bowl.  Let the kale sit in the dressing for 5-10 minutes before assembling the salad.  Place kale on the salad plates

 

3. After the vegetables have cooled for 5-10 minutes, using the same large bowl used for the kale, toss the veggies and walnuts with 2-3 tablespoons (or more) of the dressing.

 

4. Top the kale with the veggies and walnuts, and top with crumbled goat cheese.  Serve with the dressing on the side.

 

Enjoy!

 

xo H



A Damn Good Caesar Salad

A couple weeks ago, my friend Bill texted me after he got back from vacation the following: "Picked up a great pinot in Napa.  It needs dinner."  Or words to that effect.  Bill has always had a way of just getting to the point- ever since I met him when we were in kindergarten at Weller Elementary.  I was leaving town the following day, so I needed something fast an easy to make.  I threw together a quick pasta dish and a homemade Caesar salad.  After we'd finished (and I mean FINISHED) the salad, we moved onto the pasta and I asked him how it tasted.  His response was typical Bill:  "Eh, the pasta was pretty good.  But that Caesar salad was unbelievable!  Is there any left?"  Leave it to Bill to hand me the perfect backhanded compliment.

It's ok because I already knew the pasta was, eh, fine...and the Caesar was unbelievable.  Caesar salad is one of those foods that when it's bad, it's really bad, and when it's good, you clean your plate!  And you can use it as a starter or as a main course with the addition of grilled chicken or salmon. 

The secret is really no secret at all- it's all in a great dressing.  Now, some people swear that in order to make Caesar dressing, you have to use raw egg yolk and drizzle in olive oil.  I disagree.  While I love the classic recipe, it breaks one of my cardinal rules of cooking:  it's fussy.  I don't like separating egg yolks.  It's messy and it takes time, and I almost never remember to use up the whites.  And since it seems that at least one of my friends is pregnant at any given time, they're hesitant to consume raw eggs.  My solution is simple:  use good mayonnaise instead.  All mayo consists of is eggs, oil, and vinegar.  Everything you need is already in there!   Fussy problem solved!  Add freshly-grated Parmesan and easy homemade croutons and you got yourself a perfect salad.

Here's the recipe!

The Perfect Caesar Salad

The Perfect Caesar Salad Dressing


2 c. mayonnaise
Juice of 1 lemon
4-5 garlic cloves, minced
Freshly ground pepper
4-5 anchovy fillets
3/4 c. grated Parmesan cheese


Whir up the first 5 ingredients in a food processor.  Add the grated Parmesan cheese and pulse until blended. (I find that I don't need to add salt, because the anchovies and Parmesan are already pretty salty.  If you're making this vegetarian, check the salt and add a pinch if you need it).  This dressing will keep in the fridge for up to a week or so.

Homemade Croutons

Cube bread in roughly 3/4 inch pieces.  For every 1 cup of bread cubes, use one teaspoon of olive oil.  Toss bread cubes with olive oil, and a generous dash of kosher salt and several grinds of pepper.  Bake at 375 degrees for 15 minutes, tossing once halfway through.  Allow to cool.

Add as much or as little of the dressing as you like to fresh Romaine lettuce, grate a little extra Parmesan cheese and add the homemade croutons. Toss and enjoy!   

xo H