Inspired by the Tuscan Kale Salad at Boulud Sud that I had the pleasure of enjoying this weekend, I decided tonight we should feature a rustic warm kale salad recipe.
I like to use Satur Farms mixed kale as a base for this recipe as I like the difference in kale textures and I think it adds a nice flavor dynamism to our salad. So what else goes into our salad?
Roasted Butternut or Kabocha Squash
Roasted Almonds - sliced
Roasted Carrots
Lemon
EVOO
Shallot
Garlic
Sea Salt
Black Pepper
Smoked Paprika
Vermont Farmstead's Governor's Cheddar - featured on day 928, this is a 1 - 2 year old cheddar that has been crafted in the traditional style. Round, dense, and buttery, yet with caramel butterscotchy nuances and a sweet, floral grassy and rustic finish.
Pre-heat oven to 350 degrees. Cube butternut squash and carrots. Toss with EVOO, a garlic clove, sea salt and black pepper. Roast for 20 - 25 minutes or until golden brown. Meanwhile toss your kale with EVOO, sea salt, a slight drizzle of lemon, your sliced almonds, a dash of smoked paprika for a spicy aromatic kick, and a diced shallot over low heat in a saute pan. Cook the kale for just a few minutes as you want it to maintain a nice crunch. Combine the roasted veggies with your kale and top with a drizzle of lemon and EVOO. Of course some sea salt, black pepper, and smoked paprika as well. Finish off with a nice amount of crumbled Governor's Cheddar.
Enjoy!
No comments:
Post a Comment