Finally, a recipe that doesn’t start by melting copious amounts of butter and chocolate, and it’s not even a real recipe, more like a salad that we make using kale and what we have on hand. I dislike winter tomatoes with passion, not only are they perfectly tasteless but they also lack that beautiful tomato smell, so, instead I use winter greens, white and red cabbage for salads.
To make this salad, I chop up the kale, steam it lightly and toss with extra-virgin olive oil and apple cider vinegar, then, whatever we have in the fridge or what we feel like eating goes into the bowl, some kind of cheese, some dried fruit and a generous amount of toasted nuts make for a perfect winter salad.
Last weekend I was experimenting with a flourless beet cake for Passover which involved roasting bunches of beets and thankfully at the end of the day we had one to use in the salad, I added some gorgonzola cheese and toasted pine nuts and served it with grilled salmon and called it lunch.
- 1 bunch kale
- 1 beet, roasted, peeled and diced
- 2-3 oz. Gorgonzola cheese, or any other blue cheese
- ¼ cup pine nuts, toasted
- 3-4 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- Sea salt and freshly ground black pepper
Wash the kale thoroughly in cold water, remove the stems and cut into thin slices, steam the kale, in batches if necessary, for 2-3 minutes, toss in a large bowl with the olive oil and apple cider vinegar, season with a little salt (go easy with the salt if you are using a salty cheese) and black pepper, add the beet and the pine nuts reserving some to decorate before serving, toss well again and decorate with diced beet, cheese and the pine nuts. Serve as a salad or side dish.