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| Photo from blog " What's cooking good looking " |
I made a rather interesting winter salad for dinner tonight. I got the recipe from a blog I follow called "What's cooking good looking".
In general I am not a big fan of kale, but I do love roasted vegetables, so I thought I'd give it a try.
Craig really liked it, so I guess it will become part of our repertoire. Below is the recipe and changes I made.
I think it would also be good with roasted baby golden beets, or any of several other vegetables.
Mustard Marinated Kale with Roasted Winter Vegetables
serves2 people
ingredients
5-6 large dinosaur kale leaves, stems removed and very finely chopped (This didn't seem like nearly enough because the leaves I had were quite small, so I used six small leaves from a bunch of dino-kale, and about the same from a bunch of curly kale.)4-5 small "rainbow" carrots, tops removed and cleaned (I doubled this because mine looked so good. I also cut them into thirds.)
3 shallots, sliced into wedges
3-4 Jerusalem artichokes, peeled and thinly sliced
10 or so endive leaves (I used one large endive.)
3-4 sage leaves (I used fresh, but I think dried would be OK.)
1 tablespoon fresh oregano leaves (packed tightly) (I used dried)
1-2 tablespoons grapeseed oil (or another high-heat oil)
salt+pepper
3-4 Jerusalem artichokes, peeled and thinly sliced
10 or so endive leaves (I used one large endive.)
3-4 sage leaves (I used fresh, but I think dried would be OK.)
1 tablespoon fresh oregano leaves (packed tightly) (I used dried)
1-2 tablespoons grapeseed oil (or another high-heat oil)
salt+pepper
for the mustard marinade:
3 tablespoons olive oil
2 tablespoons fresh lemon juice (or 1 tablespoon Real Lemon juice concentrate, I used two and we decided it was a bit too lemony)
½ teaspoon salt
1 tablespoon grainy mustard
3 tablespoons olive oil
2 tablespoons fresh lemon juice (or 1 tablespoon Real Lemon juice concentrate, I used two and we decided it was a bit too lemony)
½ teaspoon salt
1 tablespoon grainy mustard
method
- Preheat the oven to 400ยบ
- Place the carrots, shallots, Jerusalem artichokes, endive, sage, and oregano in a medium-large sized roasting pan and toss with the grapeseed oil and salt and pepper.
- Roast in the oven for 30-35 minutes, until the vegetables have started to caramelize brown.
- While the vegetables are roasting, marinate the kale. Whisk together the ingredients for the mustard marinade until they are emulsified. Place the finely chopped kale in a large bowl and pour in ¾ of the marinade. Massage the marinade into the kale using your hands. Set aside until the vegetables are done (the longer the better, this will allow the kale to break down a bit and not be so tough).
- Allow the vegetables to cool slightly, then arrange them on top of the kale. Use the last ¼ of the dressing to drizzle over the vegetables. Season with extra salt and pepper or olive oil if you like.
I made a Trader Joe's par-baked sourdough bread and served it warm on the side. It was filling enough that the salad and bread were a complete meal.
[From Craig] In case this recipe doesn't fill you up for the whole night, or any time you want a nice snack, try sour cream spinach dip with reduced fat Wheat Thin crackers. I used Trader Joe's spinach dip, but any prepared dip (or your own) should go wonderfully with these crackers, which are the ultimate rarity: a low-fat version that's better than the original.
