Kale Salad With Apples and Cheddar
Ingredients
• 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
• 2 tablespoons coarsely chopped toasted almonds
• 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
• 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
• 2 tablespoons fresh lemon juice
• Salt to taste
• 1 very small garlic clove, puréed
• 5 tablespoons extra virgin olive oil
• 2 tablespoons freshly grated Parmesan
Directions
1. Combine the kale, almonds, apple and Cheddar in a large bowl.
2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Tip
• Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing.
Kidney Bean, Red Onion And Tomato Salad
Ingredients
• ½ red onion, thinly sliced
• 2 tablespoons high-quality red wine vinegar
• 2 cups small, sweet cherry tomatoes
• 1 teaspoon fine sea salt, more as needed
• 3 14-ounce cans red kidney beans, rinsed and drained
• 2 tablespoons extra-virgin olive oil
Directions
1. In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
2. Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
Raw Beet Salad
Ingredients
• 1 pound beets
• 1 large shallot
• Salt and freshly ground black pepper
• 2 teaspoons Dijon mustard, or to taste
• 1 tablespoon extra virgin olive oil
• 2 tablespoons sherry vinegar or other good strong vinegar
• Minced parsley, dill, chervil, rosemary or tarragon
Directions 1. Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
2. Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.
Recipe Source: NY Times
