Kale salad
I bought a bunch of kale last Saturday, and I’ve been making these salads to take to work for lunch. I got my knives sharpened on MLK day, and they’re working great for shredding the kale. On Wednesday, the salad had one big leaf of kale, shredded, topped with French lentils that had been cooked and tossed with a little shallot (minced when the knife was still blunt), and a tablespoon of olive oil and a tablespoon of white wine vinegar, a pinch of grated Parm, roasted beets, and egg. Today’s salad was kale, shredded, topped with the last of some Rancho Gordo beans tossed with a pinch of sugar and balsamic, and salt and pepper, some blue cheese, a dollop of creamy herb dressing, egg and almonds. But it kind of backfired on me – that is, although it was a healthy lunch, it didn’t inspire me to eat healthfully the rest of the day. I didn’t eat lunch until almost 2:00, and somebody brought browned butter Rice Krispie treats – the kind of gourmet/junk food mashup I love – so I got home not even hungry. Instead of a real dinner, I had a big cup of hot chocolate, and a few (well, 5 or 6) marshmallows, and then I ate graham crackers and Nutella at quarter to 9:00 when I got hungry again. So much for confining my eating to twelve hours like the NYT Mag said, but they did also say you could cheat a little on weekends.
PS – and tonight – Saturday, Jan 24. – I made my Cheaters Winter Caesar Salad – this version was all shredded kale with garlic croutons, and dressing made from mayonnaise, lemon juice, garlic, and Worcestershire, and even though the recipe as I wrote it doesn’t say so, a touch of Dijon mustard.
Last of the kale Caesar, packed to go to work Monday. The croutons will be soggy but it will still be good. Maybe I’ll eat it tomorrow instead …
