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!
Showing posts with label kale. Show all posts
Showing posts with label kale. Show all posts
Tuesday, December 11, 2012
Tuesday, January 24, 2012
Day 714 : Girls Night In
Close girlfriend coming over?
What to make?
Nothing too heavy right?
How about a celebration of winter vegetable bounty?
A warm kale salad with roasted parsnip, butternut squash, smoked tofu, herbs, and Parmesan?
Easy and quick!
Chop up the parsnip, butternut squash and tofu. Place in a saute pan with EVOO, herbs, and sea salt. Cook for ten to fifteen minutes or until the veggies are lightly golden brown and melded together. In a soup pot, boil water and flash steam the leaves of kale. Remove, rinse with cold water. Place in a bowl, drizzle with olive oil, sea salt, lemon juice, and Parmesan. Combine with the veggies and top with extra Parmesan, sea salt, and crushed red pepper. Enjoy with a nice glass of H&M Hofer's Zweigelt.
What to make?
Nothing too heavy right?
How about a celebration of winter vegetable bounty?
A warm kale salad with roasted parsnip, butternut squash, smoked tofu, herbs, and Parmesan?
Easy and quick!
Chop up the parsnip, butternut squash and tofu. Place in a saute pan with EVOO, herbs, and sea salt. Cook for ten to fifteen minutes or until the veggies are lightly golden brown and melded together. In a soup pot, boil water and flash steam the leaves of kale. Remove, rinse with cold water. Place in a bowl, drizzle with olive oil, sea salt, lemon juice, and Parmesan. Combine with the veggies and top with extra Parmesan, sea salt, and crushed red pepper. Enjoy with a nice glass of H&M Hofer's Zweigelt.
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