Winter Kale Salad w/ Citrus Vinaigrette

Let's be completely honest.... It's incredibly difficult to eat salads composed of micro greens while we're still in the middle of winter. 


I desperately want to eat lighter, but on a personal and professional level, I shy away from the same old tired salads: Caesar, the standard "house" salad, or those with a gummy balsamic dressing. These salads have been done over and over, and many have been done poorly. 


What I love about this salad is, it's hardy and refreshing all at the same time.



Recently, I was served a similar salad at one of my local restaurants, and after the first bite, I was hooked.  I have eaten a version of this raw salad, EVERYDAY!   I Love, Love, LOVE this easy salad. 
I hope you will try it too, and leave those other boring, frail salads to everyone else.


A Few Notes before you begin.


1. Try to use Tuscan Kale (Cavalo nero. Other names: black kale, Lacinato kale, dinosaur kale).  If you aren't sure what it looks like, Click HERE .  Tuscan Kale is more tender then the frilly kale you see as a garnish, although it works too.
2. When you slice the kale, perk it up by soaking the kale in ice water for 30 minutes, then spin it dry with a salad spinner.
3. Massage the dressing into the kale, with our hands.  By using your hands and gently rubbing the kale between your palm and fingers, you actually soften the greens, therefore you tenderize the kale.  Massage for 2-3 minutes, until the kale shines and is deep green. ( I know it's strange, but trust me).
4. This salad will hold for a least 6-8 hours (or more) once you dress it, so it's a perfect work day lunch, or pot luck dish you can make ahead.






                  Winter Kale Salad w/Citrus Vinaigrette
                       Serves 2-4


2 bunches Tuscan Kale/ Nero, thick stems removed, leaves thinly sliced
3 leaves Radicchio, thinly sliced
2 oz. Feta
2 whole artichoke hearts, thinly sliced (pick up a few from the olive bar at your local market)
1/3 cup pomegranate seeds
1/3 cup toasted pine nuts ( or walnuts, pecans)


Citrus Dressing
Juice and zest of one orange ( I like cara cara, blood, or honey oranges)
1 Tablespoon lemon juice
1 teaspoon dijon mustard
2-3 Tablespoons olive oil
Pinch of salt and fresh ground pepper




Combine all the ingredients of the citrus dressing with a whisk, set aside.  ( don't worry if the dressing separates).


In a large bowl, combine kale and radicchio and drizzle half of the dressing over the mixture, using your hands, massage the dressing into all the leaves for 2-3 minutes.  Once all the leaves are coated, the salad it ready to plate.


To plate: arrange kale/radicchio salad on chilled plates, then top each salad with sliced artichokes, feta, pomegranate seeds, and pine nuts. Season lightly with salt and pepper, and drizzle a tiny bit of dressing on each.


enjoy!


Chef Deb


P.S.  I recently "tried" to tidy up my blog, but it sent out several post from the past instead.... I apologize.  Thank goodness I am a better chef then I am a blogger.    I do have upcoming classes at Mountain High Appliance in Louisville, Colorado.  I will post them as soon as we schedule them!


Stay warm...and eat your greens!

Fried Green Tomatoes w/goat cheese & tarragon vinaigrette

It's been a long, long time since I've posted ANYTHING!

All I can say is, life (bad, good, and incredible) got first dibs on my attention.   I have two fabulous ladies, who devoutly attend my cooking classes, ( and to whom,  I will owe $20 each, if I don't blog soon) to thank for pushing me back into the water.

So......



I LOVE, love, love this salad.

Except for those brief moments in summer, where tomatoes are so perfectly ripe they need JUST the slightest suggestion of salt, the biggest motivation to plant tomatoes is....FGT's.  Fried Green Tomatoes! I purposely plant too many tomato seeds each spring solely to support my green tomato obsession.

I am arriving late to the wonders of FGT's, as I never had them as a child, teenager or even as young adult. Unfortunately, in my "pre chef, food-nerd" days,  if it did not come from a can or was not cooked to a point beyond recognition, my family did not serve such things.  In truth, it was not until a few years ago when someone asked me for additional ideas to utilize a bumper crop of green tomatoes, that I even gave FGT's a thought. Once I made my first batch, I was in love.  For some reason, this is it for me.  I see no reason to even suggest other recipes. If I had to choose my last meal, it would most certainly include various forms of FGT's. This humble little offering captures my complete attention (if you know me, then you know that's saying a lot).   What I love is biting into the crispy, crunchy cornmeal, and then the firm, thick, tangy flesh of the warm tomato.  I honestly eat about three or four ( or six) before any can actually make it to a plate or platter.

 I've paired the green tomatoes from my garden with spicy baby arugula, local goat cheese (Haystack), and tarragon (my garden, too), to make a wonderful end of summer salad.

Note:  Feel free to slice the tomatoes as thin or thick as you prefer, I like thick slices. Also, I use a three part dipping process: flour ( or GF substitute), egg & water mixture, and cornmeal.  I use this combination because I like the results, but feel free to substitute a little panko (japanese bread crumbs) in for some of the cornmeal.  This salad taste best when served while still warm.

    Fried Green Tomatoes w/Haystack Goat Cheese & Tarragon Vinaigrette 

Serves 4

2 large green tomatoes, sliced 1/4"-1/2" thick

1 local eggs

1/4 cup water

1 cup flour ( or GF substitute, or rice flour)

1 cup corn meal ( or 1/2 c. corn meal & 1/2 cup panko)

2 tsp.kosher salt

pepper

1 cup canola, vegetable or olive oil 

2 oz. local goat cheese (I like Haystack Applewood smoked, or feta)

2 cups baby arugula

Tarragon Vinaigrette (Recipe follows)

First, slice tomatoes and salt and pepper both sides.

Next, take 3 bowls or shallow containers with rims.  Place flour in bowl one, eggs mixed with water in bowl two, and corn meal in bowl three.  Lightly salt and pepper the flour and the corn meal .  Your bowls should be set up: Flour, egg, corn meal.  Dip each tomato slice in the flour first, then egg mixture, then corn meal.  Set aside until oil is ready.

Heat a medium sized skillet over medium high heat for two minutes,  then add 1/2 cup oil and heat for 1 minute, carefully add tomatoes to skillet (make sure you do not crowd the pan), and cook until the coating is lightly browned. Turn the tomatoes and brown on the other side.  Remove tomatoes and drain on paper towels. Repeat until all tomatoes are browned, adding oil when needed.  NOTE:  if the corn meal in the pan begins to burn after your second batch,  remove the pan from the heat, and carefully wipe out the corn meal bits and begin again with fresh oil.

To plate:  Toss arugula with a little vinaigrette and divide between the four plates, top arugula with 2-3 slices of FGT's, crumble goat cheese on top and drizzle a tablespoon of vinaigrette over the top.  I usually bring extra vinaigrette to the table.  Enjoy!

                      Tarragon Vinaigrette

1 tsp finely chopped shallot

1 Tbl Dijon mustard

1 Tbl local honey

2-3 Tbl Fresh Tarragon, chopped ( please do not use dried)

1/4 cup white wine (or champagne, or rice wine) vinegar

1/4 cup extra virgin olive oil

Salt & Pepper

Whisk together shallots, dijon, honey, 1/2 the tarragon and the white wine vinegar until thoroughly combined.  While whisking slowly add in olive oil until emulsified, add other half of tarragon,  season with salt and pepper to taste.  You can also use a blender or a hand held blender to make the vinaigrette, however you may have to increase the recipe to make it work in a large blender.  This Vinaigrette will last about a week in the refrigerator.