Wednesday is for Foodies! Spending the center of the week in the heart of the home.
I love a chopped salad because you have several flavors in your mouth at the same time. This one uses kale and this recipe has been known to convert “I don’t like kale” folks into “Would you make that kale salad?” people.
Note: Tuscan kale should be on every person’s “must plant” list and it’s easy to grow from seeds. I usually get several packets of Renee’s Garden Kale seeds (Lincinato Italian Heirloom Kale) in the spring so I’ll have some to plant early and others for later in the summer. This kale is so frost tolerant you can harvest all through the fall.
Serves 6 as a side dish or 3 to 4 as a main dish.
Time from start to table, 20 minutes
1 bunch of kale about 12 leaves, preferably Tuscan aka Dinosaur
1 can hearts of palm, drained
1 can artichoke bottoms or hearts drained or 1 package of vacuum-packed artichoke hearts.
1 red bell pepper
½ cup toasted walnuts or almonds
1/4 cup shredded Parmesan cheese
Juice of 1 lemon
¼ cup walnut oil (could sub olive oil)
salt and pepper to taste
Put walnuts into an oven or toaster oven at 250° for 12 minutes. (Note: nuts continue to toast after you remove them from the oven so better to take them out too soon.)
Wash kale and peppers.
Spin dry kale in salad spinner or blot with a clean dish towel.
Cut peppers, artichoke bottoms and hearts of palm into small pieces and gather in a bowl.
If the kale has thick ribs toward the bottom of the leaves, cut these off.
Gather a stack of kale leaves in your hand and cut into ribbons about ½ inch thick.
Put all salad ingredients into a bowl. Mix dressing ingredients in a jar and shake well to blend. Dress the salad just before serving.
Note: unlike other salads that don’t keep well to the next day after they are dressed, this one is perfect the day after. Make enough for dinner, and then take it to work the next day for lunch.