Kale is a true superfood. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and it's got calcium by the bucketload. Kale also contains sulforphane, a chemical with potent anti-cancer properties.
This recipe is another lettuce-free salad. The beauty of this recipe is that it will keep in the fridge for up to three days. You can make a big batch and slowly feast on it over the course of several days....the flavor of the salad actually improves with time. The recipe is from famous Chef Michael Anthony and this salad is a featured dish at his restaurant, Gramercy Tavern in New York City.
The salad takes about twenty minutes to make and will serve four to six people, depending upon serving size. Chef Anthony encourages you to toss the salad by hand, so that the rich dressing gets massaged into the vegetables "to coat every last crunchy bite".
1 egg yolk
1 teaspoon Dijon mustard
1/2 cup grapeseed oil
1/2 cup extra virgin olive oil
2 tablespoons capers, rinsed and chopped
1 tablespoon caper pickling liquid
1 large garlic clove, pressed or smashed to a paste
1/2 tablespoon fresh lemon juice
Kosher salt, to taste
2 tablespoons snipped chives
1/4 head cabbage, cored and thinly sliced
1 1/2 large carrots, peeled and thinly sliced into bite-size pieces
1 bunch kale, stems removed, leaves torn into bite-size pieces
1/2 onion, peeled and thinly sliced
2 tablespoons chopped herbs (parsley, basil and/or dill)
- In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color.
- Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and add snipped chives.
- In a large bowl, combine all vegetables and herbs. Add dressing and toss, using both hands to mix until dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.
Wine pairing: New Zealand Sauvignon Blanc (Kim Crawford recommended)