Kale: it's not just a garnish!

I always eat my garnishes, whether at home or when I dine out; that's half the reason they're on the plate! Kale has been no exception, but all along it's been given a bad rep. I have been intrigued by recipes of eclectic Chefs I've read up on recently who have been putting this underutilized beauty onto the center of the plate in many presentations. I chose to try my hand at a marinated salad, which features a sweet / savory vinaigrette and my old friend, the beet.

OK, naysayers, I get it -- kale has a bitter quality; it looks weird, it's tough. But it has great nutritional value, and is high in antioxidants: See below.


http://ezinearticles.com/?The-Health-Benefits-of-Kale&id=136177

OK, it's on the internet, so it must be true, right? *sarcastic smirk*.

But seriously, the marinade cuts the bitter edge, softens the leaves, and imparts a bright, wonderful flavor. I used Lacinato, or Dinosaur, kale for this one, and some of the wonderful free Bristol Farms golden beets.

This is where my "cooking without recipes" technique comes into play. I am going to set out some basics, and you just have to adjust based on taste, volume of the kale, and how many portions you prepare. Play with it, and see what works for you.

THE RECIPE

1 bunch Lacinato kale, washed, center ribs removed, chopped into 2in. strips
2-3T good quality EV olive oil
1t white truffle oil
2-3T Champagne or white wine vinegar
2T fruit juice, orange or grapefruit
dash lemon juice
1 medium shallot, minced
1 clove garlic
Leaves from 2 sprigs of thyme, roughly chopped
dash white pepper
gray Fleur de Sel or sea salt to taste

Toss kale and oils to coat leaves, then mix remaining ingredients in a bowl; adjust liquid and seasonings to taste. Keep in refrigerator for 2-4 hours, tossing on the half hour.

Meanwhile, trim beet(s), being careful not to nick the root end. Boil in lightly salted water until tender; cool and peel. Slice as you wish to top the salad. Slice one Roma / heirloom tomato as well. I did a really stripped-down salad this time, but be creative - add whatever other vegetables / croutons you want.

When kale has become tender, drain and plate. Top with beet and tomato. Voila!