Archive for the 'salads' Category

Asian Kale Slaw

Asian Slaw 2 Asian Kale Slaw

I know, I need to back away from the kale. It’s so 2013. Retro, almost? Can’t. Stop.

The thing about big salads is that when I make them they tend to wind up with loads of cheese, or bacon, or eggs, or other things that have more business being on a burger than atop a salad. Here, I mulched together only good things – kale, carrots, baby bok choy, broccoli slaw, red peppers, pea pods, cilantro, sunflower seeds – and tossed it all with sweet-tanginess spiked with sesame oil. I could feel myself becoming more virtuous as I ate it. And I’m pretty sure I can see better in the dark.

Asian Slaw Collage Asian Kale Slaw

I’ve eaten versions of it for three days now – leftovers do just fine with kale as a backbone – and today I drizzled the peanut sauce from our pork satay overtop, and YES.

Satay Slaw1 Asian Kale Slaw

If I’m stingy with my words this week, it’s because I have a cookbook manuscript due in a little over a week (!!) and I’m a little tapped out. I’m powering through with slaw.

Asian Kale Slaw

Dressing:
1/4 cup canola or olive oil
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbsp. brown sugar
2 Tbsp. mirin (rice wine – optional)
1 Tbsp. grated fresh ginger
2 garlic cloves, crushed
1 tsp. sesame oil

Slaw:
1 bunch kale, thinly sliced (discard stems)
2 cups broccoli slaw
2 baby bok choy, thinly sliced (optional)
1-2 carrots, coarsely grated
1/2 red pepper, thinly sliced
a few pea pods, sliced or chopped
a couple green onions, chopped
a handful of fresh cilantro (optional)
a handful of peanuts or sunflower seeds

To make the dressing, shake all the ingredients up in a jar. Thinly slice all the veggies into a bowl, drizzle with dressing and toss to coat well. If you like, let the mixture sit for a bit to marinate – this will help tame the kale. Sprinkle with sunflower seeds or peanuts and serve.

Serves 6.

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January 21 2014 | salads | 12 Comments »

Browned Butter Kale Salad with Hazelnuts and Pears

Browned butter brussels sprout salad 3 Browned Butter Kale Salad with Hazelnuts and Pears

Kale salad is more in keeping with the season, yes? For those sighing heavily at the suggestion of more kale, what if I imbue it with warm browned butter? You know, instead of the oil that you’d normally douse it with.

Browned butter brussels sprout salad 2 Browned Butter Kale Salad with Hazelnuts and Pears

Perhaps you already know the trick of massaging your raw kale leaves with olive oil, which loosens up the leaves a bit, mellowing them out and making them easier to eat. Drizzling them with warm, just-browned butter does the same – it tames the kale, dialing it down toward cooked, but still raw. It’s easier on the teeth, and to pile onto your fork. Which you’ll want to do.

Browned Butter Browned Butter Kale Salad with Hazelnuts and Pears

To brown butter, all you need to do is melt it, then leave it on the stove a little longer, swirling the pan occasionally, until the foam starts to turn nutty and brown. The result is like butter supreme – the milk solids toasty, the whole lot salty and amplified. A squeeze of lemon adds the acid it needs, making it more like a salad than buttered veg, but letting the browned butter be the hero.

Browned butter brussels sprout salad 1 Browned Butter Kale Salad with Hazelnuts and Pears

This would do well with apples or pears, goat cheese or blue cheese, toasted walnuts or almonds, but I had extra aged Gouda that had dried out almost to the point of Parmesan, and hazelnuts just seemed like a good idea.

Browned Butter Kale Salad with Hazelnuts and Pears

½ bunch kale, leaves removed and thinly sliced
4-5 Brussels sprouts, thinly sliced or shaved (discard stem ends) – optional
¼ cup butter
1-2 Tbsp. lemon juice
salt and pepper, to taste
1 ripe but firm pear, chopped
½ cup roughly chopped hazelnuts, almonds or walnuts, toasted
¼-1/2 cup grated Parmesan cheese or aged Gouda

Put the kale and Brussels sprouts in a bowl. In a small saucepan, melt the butter over medium-high heat; continue cooking, swirling the pan occasionally, until the foam starts turning golden and nutty-smelling. Remove from the heat and cool slightly.

Pour over the kale, scraping out the bottom of the pan to get all those browned bits, and toss to coat well. Add the lemon juice and season with salt and pepper.

Add the pear, hazelnuts and Parmesan cheese, toss and serve. Serves 4.

pixel Browned Butter Kale Salad with Hazelnuts and Pears
button print gry20 Browned Butter Kale Salad with Hazelnuts and Pears

January 14 2014 | salads and vegetarian | 13 Comments »

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