Thursday, January 17, 2008
anatomy of a winter salad
Back at Thanksgiving, my friendJ. brought a most different salad that she had make with raw kale. It was so good that I have been trying to reproduce it many times, craving it so much in between.Kale is notoriously difficult to cook to a tender bite, but what a revelation: just chiffonade the dark beast,make a zippy vinaigrette with garlic, salt and pepper, sherry vinegar and a good olive oil, add some toasted pine nuts and organic thompsons, mix it, dust it with freshly grated parm and you are good to go , with a glow and a healthy heart.