Terrific salad: Tuscan Kale Caesar Salad. I'll be eating this all summer.

T

traca

Well-known member
FYI: I turned it in a main dish salad--I tripled the egg and added some chopped rotisserie chicken.

Tuscan Kale Caesar Slaw

Bon Appétit | July 2011

by The Bon Appétit Test Kitchen

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

1/4 cup fresh lemon juice

8 anchovy fillets packed in oil, drained

1 garlic clove

1 teaspoon Dijon mustard

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan, divided

Kosher salt and freshly ground black pepper

1 hard-boiled egg, peeled

14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Ingredient Info:Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Read More http://www.epicurious.com/recipes/food/views/Tuscan-Kale-Caesar-Slaw-366450#ixzz20TpoqNla

http://www.epicurious.com/recipes/food/views/Tuscan-Kale-Caesar-Slaw-366450

 
Thanks T. I've been having good luck saving kale from going bad.

Before it used to go limp and slimy before I could finish a single bunch.

Now I buy several bunches of organic lacinato at a time. The store is almost an hour's drive so I buy in bulk. As soon as I get it home, I cut off 1/4" from each bottom stem, then soak the leaves in a sink of ice water for an hour or so. Shake off the majority of water and store in one of those "green produce preservation" bags (like Debbie's) only this version is large enough for the big kale leaves. I clip it shut.

I've done that with kale, romaine, & celery. In another bag I have cabbage, cauliflower and peppers. Another bag has cilantro that I've soaked and dried.

I put a cut apple in with a cut lime and it lasted so long, it became a science experiment. The apple NEVER TURNED BROWN. I'm almost scared to realize what chemicals are in that flesh. I tossed both after 3 months. I sliced off the dried top surface and the apple was perfectly white underneath. The cut surface of the lime was a bit moldy, but still smelled fresh underneath. I still wouldn't consider eating them...scary science.

This last batch of kale is a month old and still fine. I've been tossing it into smoothies one-two leaves at a time, trying to work up to a green smoothie.

 
Wow! That's incredible. What are these bags? Link?

I've recently had some health issues and at the peak of it, I vowed, "If I live through this, I'm going to get healthy." My goal is to eat more vegetables (2/3 of the plate, every meal) so I'm exploring more options.

If you're trying to eat more kale, we subbed the chard for kale in this soup at the cafe. It was one of our best selling soups:


Lentil and Swiss Chard Soup
INGREDIENTS
1 cup brown lentils, rinsed
4 cups water
4 cups chicken stock or low-sodium broth
Salt
3 tablespoons olive oil, plus more for serving (optional)
1 large onion, finely chopped
Pinch of crushed red pepper
4 garlic cloves, finely chopped
1/2 cup coarsely chopped cilantro
1 bunch green Swiss chard (1 1/4 pounds), ribs removed and reserved for another use, leaves coarsely chopped
1/3 cup fresh lemon juice
Freshly ground pepper

In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.

Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.

Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.

NOTES ONE SERVING: 231 calories, 10.5 gm total fat, 1 gm saturated fat.

 
Hi Traca...I'm so happy you're getting to fulfil your promise. This is the bag I'm using now

Evert-Fresh. It was $11 at the health-food store. These bags are HUGE! Even with the large locinato leaves, I can still fold over the top. I didn't realize it at the time, but I bought LARGE.

I treated organic romaine the same way (snip, soak, shake, store) and it's been fine for over 3 weeks. I can't even add up the amount of romaine I've tossed over the years.

I've also had good luck with Debbie Meyer's Produce bags ($10 at my grocery store). They include medium/small in the same box, so that's handy. A friend mentioned finding them in the dollar store, but I never have that kind of luck.

http://www.amazon.com/Evert-Fresh-Bag-Set-each-size/dp/B0009L8GHY

 
I am going to try this salad with Swiss chard!

One of the guys who is taking pottery classes at our studio has a farm and he said he had TONS of greens. I must have swooned appropriately, because last night he brought me a small bunch of very young, tender chard and some kale.

Thanks Traca!

 
Richard, the leaves are longer...

and look more like chard, but with some crinkling, like Savoy cabbage. They are darker green, almost black in places, thus the name "cavallo nero".

 
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