Sign Me Up

Sign Me Up For:

 

Our Partners

 



 

Search CT Bites
Eating Out

MECHA Noodle Bar  brings Asian noodles and street food to Fairfield. This is a must try. 

Best of Mexican? Tacos Mexico in Norwalk. Super Tacos all around! 

We Wrote A Book!

Twitter
« You're Invited: Exotic Taco & Tequila Tasting @ bartaco | Main | 11 Questions w/ Chef Matt Storch of Match Restaurant »
Friday
Oct282011

Bumper Crop: Tuscan Kale Salad

 

A recent Westport transplant from NYC, Melissa Roberts was a food editor for Gourmet for almost 9 years, where she toiled happily in the test kitchen developing and writing recipes for the magazine. She was also a cook and stylist in the Food Network's kitchen

Last Thursday’s Imperial Avenue Greenmarket in Westport fell on one of those perfect crisp and clear Fall days. The Greenmarket’s atmosphere was buzzing, complete with live music commemorating its 6th birthday. I joined in the celebration by treating myself to a Breakfast Pizza (pecorino, local bacon, fried egg) from Skinny Pines Pizza with Raus’ cold Roman Coffee to wash it all down. But my mission was not only to treat my belly, but to find inspiration amidst the produce, and it was there in spades beginning with a pile of deep green lacinato kale from Riverbank Farms in Roxbury, CT. Often with the freshest veggies the best way to treat them is the simplest. In this recipe, kale is shredded then tossed with a straightforward dressing of lemon and olive oil which brightens its earthy, mineral-like flavor, and a generous shower of nutty Parmigiano Reggiano. That’s it. This salad makes a tasty lunch with some crusty bread alongside, or with roast chicken for dinner. 

Tuscan Kale Salad

Serves 4

1 tablespoon fresh lemon juice

½ teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1 lb (about 2 bunches) lacinato kale (also called Tuscan or dinosaur kale)

cup freshly grated Parmigiano Reggiano

Freshly ground black pepper

Whisk together lemon juice, mustard, and ¼ teaspoon salt in a bowl.

Trim and discard stems from kale. (If leaves are large and tough, cut out and discard center ribs.) Working in batches, stack several leaves together and thinly slice crosswise (about ¼ inch wide). Add to bowl with dressing and parmesan and toss to coat. Serve with a healthy grind of black pepper. 

PrintView Printer Friendly Version

EmailEmail Article to Friend

References (4)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: Kale Pesto Salad
    Technically a deconstructed pesto, this easy salad comes together in minutes and is my favorite way to prepare – and eat – kale.
  • Response
    Bumper Crop: Tuscan Kale Salad - CT Bites - Restaurants, Recipes, Food, Fairfield County, CT
  • Response
    Bumper Crop: Tuscan Kale Salad - CT Bites - Restaurants, Recipes, Food, Fairfield County, CT
  • Response
    Very good Web page, Maintain the useful work. Thanks a lot.

Reader Comments (3)

Thanks for this post! looking for ways to enjoy this healthy green lately

October 28, 2011 | Unregistered CommenterMarina

Yummy! Sounds great! I can't wait to try this recipe. Thanks for sharing!
-Me
Friendsfoodwine.com

October 28, 2011 | Unregistered CommenterMe

Melissa, we must have similar tastes! I recently posted a recipe for Kale Pesto Salad on my blog at http://www.seasonalfeast.com/vegetarian/kale-pesto-salad/2011/10/12/. Ingredients are almost identical to yours, but mine includes pine nuts instead of mustard. I'm looking forward to trying your recipe!

October 31, 2011 | Unregistered CommenterSonal

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>