Many times I’ve had kale salads that just weren’t up to snuff. They were very pretty, but the texture and flavor was somehow lacking, and eating it made me feel as if I were doing some sort of penance for a wrongdoing in a former life. Don’t get me wrong, I love kale! I saute it; I put it in quiche; but sometimes a raw kale salad can be a little challenging–oh, the constant chewing! Last week I received this recipe via email and had to try it that day! I was initially drawn to it because I already had almost all of the ingredients in the pantry, except for one: pomegranate molasses, and had to substitute regular molasses for it. It wasn’t quite a substitution, because pomegranate molasses has a unique sour/sweet flavor that I really couldn’t replicate using ingredients I had on-hand. That’s not to say it wasn’t delicious, because it was, but I was anxious to know what it would taste like with the original ingredient. So, on a tip from a friend, I found a a Mediterranean market and purchased a bottle of pomegranate molasses. Turns out it’s a very inexpensive ingredient (less than $3) and I can’t wait to find some more uses for it…I’m thinking some kind of sauce. Anyway, I digress! I made the recipe again this past weekend and it was amazing. I made a few changes to the original recipe, mainly adding thinly sliced red onion and chickpeas to the salad, as well as chili sauce to the dressing. I used regular curly leafed kale the first time that I made it, but the second time, I used lacinato, or dinosaur kale. Both types of kale were equally delicious!
For the salad you’ll need:
Finely chop the kale and the mint leaves and mix together in a bowl. Drizzle with a little olive oil and a pinch of salt and massage it into the leaves. Allow it to sit while you prepare the other ingredients and the dressing. This allows the kale to become a little more tender.
Place all the ingredients for the dressing in a blender or food processor and puree. Drizzle the dressing over the kale and mix thoroughly. The salad holds up very well with the dressing and is even great the next day as leftovers.
Meanwhile, I spatchcocked a chicken and cooked it on the grill. This past weekend, we had record high temperatures: 112 degrees on Saturday! This means that it’s officially time to retire the use of the indoor oven and cook everything outside. Eric’s favorite dish is roasted chicken. I have cooked a whole chicken on the grill before, but found that it was a little difficult to cook the whole bird thoroughly without drying the breast. This time I decided to spatchcock (or butterfly) the chicken so that it will lie completely flat on the grill and thus, cook more evenly. I used the same herbs and seasonings that I use when I roast a whole chicken in the oven, but instead of stuffing the cavity with them, I slipped them underneath the skin.
|My bird’s knees got skinned due to crazy flare up! Still tasty!|