The Recipe:

This Lemon-Kale Salad With Make You Pucker & Smile


By:  Ari  Bendersky  Editor in Chief  June 24th, 2013

It's easy to toss a few bags of chips and a bowl of guac out on a picnic blanket, but take things up a healthy notch and prepare an easy-to-make nutritious salad that will travel well and, hopefully, make everyone smile. Instead of using basic lettuces, plenty of leafy and spring greens abound to make a more robust salad chock full of nutrients. 

Raw kale has gained favor lately and with good reasons: It is crunchy, flavorful and incredibly nutritious. Chef Josh Kroner of Terrapin Restaurant in Rhinebeck, N.Y. — a farm-to-table spot that sources much of its food locally from farmers around Upstate New York — prefers to use lacinato kale (also known as dinosaur or Tuscan kale) in this salad, because it is more tender, when eaten raw, than the more common curly leaf kale. This salad shows what great flavors you can create with just a few simple ingredients.

Kroner suggests pairing this salad with a nice Riesling, Prosecco or rosé as the sweetness in the wine would balance the earthiness of the kale and cheese and the citrus zest. Need an entree suggestion? Grill up some chicken breast and serve it alongside the salad or slice it up and put it on top.

Chef Josh Kroner's Lemon-Kale Salad with  Parmigianno Reggiano 

Ingredients:

  • 1 bunch lacinato (aka Tuscan) kale, cleaned and coarsely chopped
  • 2 oz. Parmigianno Reggiano (or similar hard cheese), coarsely grated
  • 2 T pine nuts, toasted
  • ¼ cup lemon-oregano vinaigrette (see recipe below)
  • Coarse kosher salt and fresh ground pepper to taste

Instructions:

Combine kale, cheese and pine nuts in a large salad bowl. Sprinkle with salt and pepper, top with vinaigrette and toss thoroughly. Add grilled chicken (optional).

Lemon-Oregano Vinaigrette

  • 2 T lemon juice
  • 2 T rice wine vinegar
  • 2 T vidalia onion, chopped
  • 1 tsp Dijon mustard
  • 1 T fresh oregano, chopped
  • 1 T honey
  • 1 tsp hot sauce
  • 1 cup safflower oil (you can substitute canola oil)
  • Coarse kosher salt and fresh ground pepper to taste

Combine first seven ingredients in a mixing bowl and whisk until combined thoroughly. While continuing to whisk, add oil in a thin stream.  After oil is incorporated, season to taste with salt and pepper. Pour over salad.



 

Ari Bendersky

Editor in Chief

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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