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Recipe Detail Page
Kale Salad
Autumn 2011
Lightly cooked kale makes a wonderful salad. Dinosaur kale (also known as lacinato, Tuscan kale or cavolo nero) works best in this recipe as it is more tender. You could use regular kale but look for smaller leaves as kale becomes tougher as it grows bigger. White anchovies are brined as opposed to salted and preserved in oil. They are more delicate, with a slight pickled herring taste to them. Omit if unavailable.
2 tbsp (30 mL) olive oil
2 bunches dinosaur kale, coarse midrib removed, sliced, about 8 cups (2 L)
Salt and freshly ground pepper
DRESSING
2 tbsp (30 mL) extra virgin olive oil
2 tsp (10 mL) white wine vinegar
½ tsp (2 mL) mustard
1 tbsp (15 mL) chopped shallots
2 heirloom tomatoes, peeled and diced
1 roasted red or yellow pepper, thinly sliced
6 white anchovies
1 Preheat oven to 400°F (200°C).
2 Heat 2 tbsp (30 mL) olive oil in a wok or large skillet over medium-high heat. Add kale and fry, tossing, for 4 minutes or until tender and slightly crisp. Season with salt to taste. Reserve.
3 For dressing, combine olive oil, vinegar, mustard and shallots in a small bowl and whisk together until uniform. Season with salt and pepper to taste.
4 Combine kale, tomatoes, roasted peppers and anchovies in a bowl and toss with enough dressing to coat. Divide between 4 serving plates and serve with Olive Biscuits (recipe follows).
OLIVE BISCUITS
Serve these as a nibble with drinks before dinner or with tapenade as an hors d’oeuvre.
¾ cup (175 mL) flour
¼ cup (60 mL) unsalted cold butter, diced
½ cup (125 mL) soft goat cheese
½ tsp (2 mL) salt
½ tsp (2 mL) chopped fresh thyme or pinch dried
½ tsp (2 mL) grated lemon rind
¼ cup (60 mL) chopped black olives
1 Preheat oven to 350°F (180°C).
2 Add flour and butter to food processor. Crumble goat cheese and add into processor along with salt, thyme and grated lemon rind. Pulse until everything is combined and looks like coarse bread crumbs. Add olives and pulse until just combined.
3 Place in bowl and combine into a ball. Chill 30 minutes. Roll out about ½ inch (1 cm) thick. Cut 3-inch (8-cm) rounds, re-rolling scraps until you have 4 biscuits. Place biscuits on ungreased cookie sheet and bake for 25 minutes or until golden. Cool on a rack.
Serves 4
