Black Kale Salad
Source: Alicia Jenish, Grand Café
This recipe was demonstrated for CUESA's Market to Table program on February 25, 2012.
1 bunch black kale (also called Lacinato or “Dino” kale), julienned
2 tablespoons kosher salt
1 head cauliflower, cut into small florets
Olive oil, as needed
¼ cup Carmody cheese, cubed
2 tablespoons toasted walnuts
2 ounces Currant and Red Wine Vinaigrette (recipe below)
Cracked black pepper to taste
1. Preheat the oven to 400˚F.
2. Place the kale in a colander with a bowl underneath to capture liquid and sprinkle the kosher salt over it. Let sit, refrigerated, for an hour. Rinse well, then spin dry.
3. Toss the cauliflower with 1 tablespoon or so of olive oil in a bowl with salt and pepper. Place on a roasting pan and cook in the oven for 10 minutes, or until brown and tender.
4. Toss the kale, cauliflower, cheese, and walnuts together with the vinaigrette and season with cracked black pepper to taste.
Currant and Red Wine Vinaigrette
2 ounces Dijon mustard
6 ounces red wine vinegar
½ cup black currants
½ cup minced red onions
1 teaspoon salt
½ teaspoon cracked black pepper
1½ cups vegetable oil
6 ounces extra virgin olive oil
Combine the mustard, vinegar, and currants in the food processor and purée. Place the purée in a large bowl, add the onions, salt, and pepper, and then whisk in the oils slowly to emulsify. Adjust the seasonings to taste.