NEW LEAVES

Spring is reportedly here and Mr. Alpenglow is turning over a new leaf. The next month or so (“set realistic goals”) will feature a batch of healthful recipes. Although the porcini doughnuts, chicken liver mousse, and fried poussin with Eggo waffles and foie maple syrup were rollicking good fun, they were far from virtuous. Fear not, reader. In these parts, “healthful” will be sublime — this salad proves it. Mr. Alpenglow enjoyed it at LA’s Hinoki & the Bird and vowed to recreate it at home. The trick is the inclusion of crispy baked kale along with the raw kale, which gives the dish an addictive jolt of texture and complex flavor.

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KALE, CRISPY & RAW, CURRIED ALMONDS,
PECORINO, RED WINE VINAIGRETTE 

(recipe based on a dish by David Myers at Hinoki & the Bird)

2-3 bunches of young green/purple kale (for 4 servings)
1/2 a cup of curried almonds (below)
1/4 cup of red wine vinaigrette (below)
a handful of shaved pecorino
zest from one lemon

Wash and dry the kale. Tear the kale into smaller pieces, discarding the stems. In a bowl, toss half of the kale with a bit of olive oil to coat evenly. Transfer to baking sheet and bake at 350 for 10 minutes until uniformly crisp. Remove from oven. Put the raw kale into a large mixing bowl and drizzle the red wine vinaigrette to generously coat the kale. Plate the dressed kale first, adding the crispy kale on top. Garnish with the curried almonds, shaved pecorino, and lemon zest.

for the curried almonds:
1 cup of almonds
2 teaspoons olive oil
4 teaspoons curry powder
1/2 teaspoon kosher salt

Combine the ingredients in a bowl and spread the almonds onto a baking sheet. Bake at 350 for 10-15 minutes. Let the almonds cool. Taste them. Add more curry powder if you desire stronger curry flavor.

for the red wine vinaigrette:
1/4 cup of extra virgin olive oil
1/4 cup of red wine vinegar
1 tablespoon dijon mustard
1 tablespoon honey
kosher salt and freshly cracked black pepper

Whisk the ingredients together and chill the vinaigrette before use.

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