THE HARTFORD COURANT Farmers Market Kale Salad With Pine Nuts And Golden Raisins By BETTY ROSBOTTOM TRIBUNE MEDIA SERVICES September 25, 2008 A few days ago at our weekly farmers market, I was eyeing a bunch of kale, trying to decide whether to purchase it, when the vendor, a local farmer, interceded. Although I know that this vegetable is loaded with nutrients, I seldom use it. The farmer sensed my uncertainty, and encouraged me to try some by offering her recipe for a kale salad with pine nuts and raisins.
>From my first bite, I was crazy about this salad. The kale's mild, cabbage-like flavor and somewhat crisp texture was complemented by the dressing, which had tart, sweet and slightly hot accents. The pine nuts provided more crunch and the raisins an additional sweet note. This inexpensive yet delectable salad is perfect to serve along with a butternut squash or bean soup for lunch or a light supper, or you could use it as a side dish along withsome potato salad to accompany grilled sausages or roast chicken for a casual evening meal. FARMERS MARKET KALE SALAD WITH PINE NUTS AND GOLDEN RAISINS . 2 tablespoons olive oil . 1 tablespoon lemon juice . 2 teaspoons maple syrup . 1 teaspoon Dijon mustard . 1/2 teaspoon Kosher salt . Scant 1/2 teaspoon red pepper flakes . 1/4 teaspoon freshly ground black pepper . 6 to 8 ounces kale (See note.) . 1/4 cup golden raisins . 1/4 cup toasted pine nuts (See note.) Whisk together olive oil, lemon juice, syrup, mustard, salt, red pepper flakes, and black pepper in a nonreactive bowl. (The dressing yields 1/4 cup and can be prepared a day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.) Remove and discard the tough stems and center veins from the kale leaves. Then cut the leaves crosswise into 1/2 inch-wide strips to yield 6 cups well-packed kale. Place the dressing in a salad bowl and whisk well. Add the kale and toss to coat greens thoroughly with dressing. Divide salad evenly and mound on 4 salad plates. Garnish each serving with raisins and pine nuts. Serves 4. Note: To toast pine nuts, place in a heavy skillet over medium heat. Cook and stir until nuts are lightly browned, 4 to 5 minutes or less. Watch carefully as they burn easily. Copyright © 2008, The Hartford Courant ____________________________________________________________ Make a difference. Click to start a career in medical administration and increase your income. http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3oIq8DHWWNp6WOIPRoSbwiVjSAfz2MO25nwvguT7DiS9AOa9/ _______________________________________________ Clipping-Cooking mailing list [email protected] http://cooking-lists.com/mailman/listinfo/clipping-cooking_cooking-lists.com Please feel free to share list recipes with others, so long as you include the list and poster as a part of the source. Read current digests at our public archive: http://groups.yahoo.com/group/clipping-cooking-archive/ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
