Sunday, January 6, 2013

warm kale salad

Sometimes for me it's hard to want a salad on a cold winter day, but a warm kale salad is almost as appealing as a hot bowl of soup or stew.  The kale is best steamed (to maintain optimal nutrients) but you can also boil it.  This salad has lots of different textures; crunch from the potatoes and bacon, creamy smoothness from the avocados, and lots of body with the hearty chick peas and kale.  For my vegetarian friends, just eliminate the bacon garnish:)

what you need:

  • 1 whole bunch of kale
  • 1 can chick peas
  • 2 shallots
  • 2 cloves of garlic
  • 1 avocado
  • 4 strips of bacon 
  • 6 small potatoes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • 2 tsp dijon mustard
  • 2 tsp soy sauce
  • 1 lemon, zest and juice
  • 2 tbsp olive oil
  • a splash of red wine vinegar
  • 2 tsp honey
  • freshly ground black pepper
  • 1/2 tsp sesame oil
what to do:
  1. Parboil the potatoes (about 10 minutes, depends on size) so that they will bake up faster in the oven.  While potatoes are cooking, mix dressing ingredients together and set aside.  Preheat oven to 425 F.
  2. Prep kale by washing and removing tough stems.  Roughly chop shallots and garlic, set aside.  Rinse chick peas and drain.  Drain potatoes after boiling and once they are cool enough to handle, slice them into 1/4" thick discs.
  3. Line three baking sheets with parchment paper.  In a large bowl, toss potato slices with olive oil, cayenne, garlic powder, and pepper.  Place potato slices on 2 lined baking sheets (don't overlap) and bake in the middle rack of the oven.  Bake until crispy and golden brown, about 20 minutes (you have to flip them half way through).  Place bacon flatly on 3rd baking sheet, and bake at the same time but they will only need about 10 minutes.
  4. While potatoes are baking, steam kale for 10 minutes (it's done when it looks bright vibrant green).  Saute shallots, garlic, and chick peas on medium heat in a non-stick pan with a little bit of cooking oil.  Season lightly with salt and pepper.
  5. Slice up the avocado and squeeze some lemon juice over it to prevent browning.
  6. When you are ready to serve, put kale, chick peas and potatoes in a large bowl and toss gently with the dressing.  Garnish with avocado and crushed bacon slices.  Enjoy!

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