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Monday, October 27, 2014



Menu Note:

  • I changed very little of this recipe that I found online, but I do prefer some creaminess to the dressing and chèvre worked well with the other flavors.

The Ingredients (for 4 to 6 servings):
  • Approximately 450 g (or 1 lb) of kale, preferably Tuscan (or "dinosaur") kale
  • 60 g (or 2 oz) of pecans
  • 1 small bell pepper
  • 10 ml (or 2 teaspoons) of prepared mustard, preferably a Dijon mustard
  • 30 ml (or 2 tablespoons) of balsamic vinegar
  • 15 ml (or 1 tablespoon) of lemon juice, preferably Meyer lemon
  • 5 g (or 2 teaspoons) of freshly ground black pepper
  • 80 ml (or ⅓ cup) of salad grade olive oil
  • 30 g (or 2 tablespoons) of chèvre (creamy goat cheese)
  • 60 g (or 2 oz) of dried cranberries
  • 12 cherry tomatoes
  • salt

The Method:
  1. Wash the kale and dry the leaves as much as possible.
  2. Remove the thick, tough part of each stem by either cutting it out with a pair of scissors, or slicing it finely as part of the next step.
  3. With a large, sharp knife, cut handfuls of the kale leaves crosswise into fine shreds, approximately 3 mm (or ⅛ in) wide. Discard or save for soup any tough stem pieces.
  4. Place the shredded kale into a large bowl and sprinkle approximately 2 g (or ¼ teaspoon) of salt over all.
  5. Pick up the kale by handfuls and rub it between your hands, or between the fingers of one hand until the kale is somewhat limp, moist, and a darker shade of green.
  6. Put the kale aside in a cool place or in the refrigerator for up to two hours.
  7. Toast the pecans in an oven set to 175°C (or 350°F) for 5 minutes. Place them aside to cool.
  8. Just before serving the salad, cut the bell pepper into julienne strips.
  9. Make the dressing by first whisking together the mustard, balsamic vinegar, and lemon juice.
  10. Grind the pepper into the mixture and stir to distribute evenly.
  11. Whisk in the olive oil to make an emulsion.
  12. Add the chèvre and mix vigorously until there are no lumps.
  13. Toss the kale with the salad dressing, then add the bell pepper, cranberries, and tomatoes.
  14. Toss again and top the salad with the toasted pecans.

    The Story:

    A celebratory occasion. 
    Part of a delicious birthday dinner (and see my most recent La Voix Off post for an explanation of the pasta)

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