Weekly Winner: In Desperate Need of a Salad — But Kale??

Kale SaladI seriously never, in a million years, thought that I would be posting a Weekly Winner recipe that involves raw kale.  Seriously, it was not going to happen!  But then it did.

Generally, I do not have anything against kale if it is cooked in something.  Raw, it is just too much.  But then I desperately craved a salad.  In this unrelenting-never ending-won’t-even-get-to-freezing winter that we continue to endure here in Chicago, I have burned out on every soup recipe I own.  I wanted a salad!  But alas, the winter continues and therefore the produce offering is still on the slim side.  Decent tomatoes are hard to come by and the lettuces are all still looking a bit suspect.

As it so happened, I clipped this recipe from Eating Well magazine (go figure!) and thought, “How bad could it be?” I mean, it does have bacon, blue cheese and potatoes in it.  I figured it would be substantial and filling.  What I didn’t really expect was for it to be so dang good!  The combination of flavors was amazing — who thinks to combine honey-mustard and blue cheese??  That’s just crazy!!  But it works.  It really works.  Seriously, this will give any spinach salad a serious run for its money.  Try it and see if you don’t agree.

Kale Salad with Bacon-Blue Cheese Vinaigrette

Serves 4

Ingredients

  • 1 pound Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
  • 3  tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 6 cups kale, stems removed, torn into bite-size pieces
  • 3 tablespoons cider vinegar
  • 3 tablespoons crumbled blue cheese
  • 2 tablespoons minced shallot
  • 1 tablespoon honey mustard
  • 1 tablespoon minced fresh parsley
  • 3 pieces center-cut bacon, cooked and crumbled
  • 2 Belgian endives, cored and sliced
  • 1/4 cup currants or sweetened dried cranberries

Instructions

  1. Preheat oven to 400°F.
  2. Toss potatoes, 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
  3. Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine. Serve immediately.

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