Wednesday, November 7, 2012
Crispy Kale Salad
Well, apparently the baby didn't get the memo, or maybe she just doesn't have a calendar handy, but the official due date is here! I am totally unconcerned, since about 50% of pregnancies go past their "due" date, but I am getting very eager to meet this little girl, and have started doing everything that I can to encourage her! I'm trying to incorporate daily long walks and a fair amount of spicy food (even though I have to keep the Tums close). Enter a crispy salad with a hit of Thai chile in the dressing.
This past weekend, my friend Meg and I went to a tour/dyeing demonstration/mill ends sale at Lorna's Laces, a locally-owned hand-dyed yarn company. I've been falling more and more in love with knitting ever since last winter when I got inspired to knit a sweater... even though I didn't know how to knit yet. I threw myself into the deep end on that project, and ever since I have felt like nothing could possibly be beyond my reach, if I want it. That said, I've been finding immense satisfaction from smaller projects lately; finished Christmas gifts are just flying off my needles!
Crispy Kale Salad
If you're new to the wonderful world of kale, try this Roasted Kale and Coconut Salad too; it will blow your mind.
1 large bunch lacinato (Tuscan) kale
1 large radish
2 cups chopped bokchoy
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro, optional
for the dressing:
1 tablespoon brown sugar
1 tablespoon water
juice of two limes
1 Thai chile, seeds removed, minced
1 tablespoon fish sauce
1/2 teaspoon minced garlic
Preheat the oven to 250 degrees. Remove the ribs from the kale, and tear half into large pieces (about 5 inches). Arrange the pieces on a large baking sheet, coat with cooking spray, and sprinkle with salt and pepper. Bake for 30 minutes, until crispy. Cool completely.
Use a mandoline or a very sharp knife to cut the carrots, radish, and cucumber into thin wafers, and chop the remaining kale into thin strips. Place vegetables and herbs in a large bowl and prepare the dressing. Combine the brown sugar and water in a small bowl and microwave for 30-60 seconds, then stir to dissolve completely. Add remaining 4 dressing ingredients and stir to combine. Add about 2/3 of dressing to the salad and toss. Arrange salad on plates, top with crispy kale, and drizzle remaining dressing over. Serve!