After such a long absence from this space, it's like "how dare she come back with a boring, old salad recipe. Never show your face here again." Right? I know, but you guys, it's a really good salad recipe. I whipped it up this weekend for a Sunday lunch and even my meat-eating, beer-swigging boyfriend gobbled it right up. The kale wilts nicely under the astringency of the vinegar, the panko gives it a very satisfying crunch, and the cheese makes it come in on just the right side of the healthy/sinful spectrum. Add a fried egg, and you've got yourself a meal for kings.
I've taken a longer break from this blog than I meant to, which is a tired, old tune you hear from all your food bloggers, I'm sure. But now that I've got one major apartment move checked off the never-ending list, one major office move about to be checked off the list (on Thursday, to be exact), a thirty-somethingth birthday out of the way, a couple of exciting new clients signed, and a long trip home to Hawaii done, I promise I'll be around more often. I'm settling into my new apartment on Union Square for the long haul, and the kitchen here is prime for some extreme food blogging. There's even a window in it. A windowed kitchen! Who would've thought such things existed in NYC.
I'm primed and ready for a long, leisurely spring and summer full of ramps, tomatoes, spring onions, asparagus, and other such things. See you soon. x
Kale Salad with Garlicky Panko
Serves 6
Ingredients:
1/2 cup plus 2 Tbsp. extra-virgin olive oil
1 garlic clove, thinly sliced
1/2 cup panko
Himalayan pink sea salt and freshly ground black pepper
1 bunch curly kale
1/4 cup rice vinegar
3 oz. of your favorite hard cheese, grated
6 fried eggs (optional)
Directions:
In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.
Cut the stems from the kale and tear the leaves into pieces. In a bowl, whisk the vinegar with the remaining 1/2 cup of oil and season with salt and pepper. Add the kale; massage with the dressing, using your fingers. Season with salt and pepper and toss. Transfer to a platter, top with the grated cheese, garlic panko, and fried eggs, if using, and serve.
