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Give kale a try in this scrumptious, crunchy salad

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Something is happening to me since colder weather has set in and I think I have it figured out. 

I must have lived in an earlier time when we had to prepare our bodies for cold weather because we didn’t have the luxury of furnaces that heat the whole house.

In other words, we would eat more during the winter months because our bodies needed more fat to keep us warm.  I am sure you understand. It’s like when animals get a heavier coat of fur to protect them from the hardships of winter.

I now feel it every day, that craving for something. I don’t know what it is. I really don’t want to eat anything, but what will I do. Is it sweet, is it salty,  crunchy, creamy, or maybe it’s chocolate? Should I bake something? My husband says go ahead and just put it in the freezer. Or should I just give into this craving? 

I figured it out. Bake something, but give it to someone else — share the craving. I’m really trying to be generous, but deep down, I’m just satisfying my urges. I hope the recipients of my generosity don’t mind, and I especially hope they’re not having the same problem…  “What in the world do I want to eat?!”

I received my Bon Appetite magazine (November issue) the other day, and the editor talked about a kale salad his wife had prepared for Thanksgiving dinner last year. That sounded very intriguing to me, so I went on a pursuit of that very recipe. (This indeed helped with those craving issues).  

I couldn’t find any particular recipe that really suited my tastes, so I decided to use ingredients from various recipes to come up with my very own kale salad. Who would have thought this would have turned out so scrumptious, but it did. We are so used to cooking kale in some fashion, that it just never occurred to me to use it in a salad. So I give you:

 

Scrumptious Crunchy Kale Salad

2 bunches fresh kale, stems and ribs removed, leaves very finely chopped

2 Tbsp. olive oil

2 Tbsp. lemon juice (fresh)

1 tsp. chili powder

1/2 tsp. salt

1/2 cup dried cranberries

1/2 red onion, chopped

2 cloves garlic, minced

1/4 cup sliced almonds, toasted

Wash the kale; remove all stems and ribs. (You only want the leaves.) Using a large, sharp knife, chop the kale into fine pieces, about the size of cooked rice. Place in a medium size bowl; set aside.

In a small bowl, whisk together the olive oil, lemon juice, chili powder and salt.

To the chopped kale, add the dried cranberries, minced garlic, red onion and toasted almonds; pour on dressing.  Toss together well.  Refrigerate until ready to serve.

This can be prepared a day before and keeps well in the refrigerator for a couple of days.

I served this with roasted cauliflower and pork piccata and tomatoes from our garden. We picked all of our green tomatoes and they are ripening every day, giving us fresh homegrown tomatoes through part of November.

For the roasted cauliflower, I sprayed a jelly roll pan with olive oil, then placed the cut cauliflower evenly onto the pan and sprayed it with a little more olive oil; then, I sprinkled on salt to taste. I preheated my oven to 425 degress; placed the pan in the oven and baked it for about 20 minutes, or until it had browned on the edges and was fork tender. It was delicious.

The cravings are gone.

Enjoy!

 

Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.