‘Tis salad season
What came in this week’s farm share?
Yes, lettuce again.
It is the time of year to have greens on the brain. My Golden Earthworm Organic Farm CSA started distributing its shares just three weeks ago, and I am already racing to keep up. I don’t to come across as complaining–this is some of the freshest, most nutritious food I can eat. And remember Crystal’s experiment? You might be interested in catching up with her here. Sounds like she might enjoy salad right now.
I used recipes from all different sources for my weeks’ inspiration. There was the Warm Orzo Salad with radishes and Dijon vinaigrette, from Good Housekeeping magazine, which I ate spooned over mixed greens. I cracked open Alice Waters’ The Art of Simple Food II to mix it up and make Red Romaine Salad with Sherry Vinegar and Garlic.
Joy the Baker inspired me to use the baby kale in her Tuna, Kale, and Egg Salad recipe.
A real highlight, these strawberries arrived in last week’s share. Eating them sliced over arugula with balsamic glaze drizzle was almost as good as dessert, and I didn’t even add the usual goat cheese!
One particular kale salad I made last week was special. It was a rock star salad; it rocked with flavor. Since kale is so hip, perhaps I should call it a pop star salad? If so, it would compare to those pop stars you think of and say, “he’s so famous, he can’t be any good,” and then you end up being impressed by his talent.
Once again, this salad has an Asian flair–the soy sauce, the spice, the peanut butter. It reminded me of the flavors I loved so much at a restaurant named Chin Chin, in Melbourne, Australia. It’s the kind of heat that makes your nose run a little, but you don’t feel like you’re dying.
Kale and Mint Salad with Spicy Peanut Dressing
from Food52 user dymnyno
1 large bunch lacinato kale, chopped very small
1 Cup fresh mint, minced, or a combination of fresh mint and fresh cilantro
1 Cup walnuts, chopped
3 Tablespoons smooth peanut butter
3 Tablespoons warm water
3 Tablespoons rice wine vinegar
1 Tablespoon pomegranate molasses
1 Tablespoon soy sauce
1 teaspoon fresh garlic, minced
2 teaspoons fresh ginger, peeled and minced
1 teaspoon sesame oil
1 teaspoon dried red chili flakes
*These quantities aren’t meant to be precise. I realize that a “large” bunch is very subjective–usually one of my pet peeves in recipes, so I should have given you a weight by ounces. But the idea is to vary the ratios based on your taste preferences and what you have at home. In my case, I had leftover cilantro, a herb that would sensibly fit in with this flavor profile.
Mint was one of the first plants to assert itself in my garden this spring. Some people consider them weeds, they take over so much. If you have to pull some up, try to use it in a salad before tossing the rest!
When you are prepping the salad, the step of mincing the kale makes such a big difference in the texture. Kale can be tough, and this method helps tenderize the leaves without pre-cooking them. I found that the most efficient way to mince the kale was to remove the stems, stack and leaves, roll them up, and slice, using the chiffonade method. See below.
Toss the chopped kale, chopped herbs, and the walnuts together.
To a blender or food processor, add the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes. Mix at high speed until everything is smooth. So easy.
Since every bunch of kale is a different size, and every salad is going to be a different size, pour just some of the dressing into the salad at first. Add more as you go until you feel it is adequately dressed, and save the rest for another salad.
I see more rock star salads like this in my future. But the next batch of green lettuce I get? I think I’ll put some on a burger.