Okay, I have a new addiction. And it's to kale. I know, I know, you were thinking I was going to say dark chocolate or Gruyere cheese or ribeye steak. Don't worry, I'll probably develop an addiction to them in due course. But right now it's kale. I think kale is still making big headlines at the market because it has been unbelievably god-awful cold for so long this year. Last night it got down to 35°F, and it's APRIL.
But I digress. Kale. In a salad. With crunchy almonds and sweet-tart Craisins. And an orange vinaigrette. This stuff is amazing. I think you could probably even get kale non-believers to jump on the bandwagon. And unlike loads of chocolate and cheese and steak, you can eat a big bowl of this and not feel the least bit guilty. And kale doesn't wilt! Double bonus!
Kale Cranberry Almond Salad
½ cup canola oil
¼ cup rice vinegar
¼ cup orange juice
1 tablespoon minced shallots
½ teaspoon grated fresh ginger root
1 teaspoon sesame oil
1 large bunch of raw curly leaf kale, washed, stemmed, and torn into pieces
½ cup (2 ounces) slivered almonds
½ cup Craisins
4 tablespoons crystallized ginger, chopped if large chunks
Salt and pepper to taste
Whisk together the first six ingredients. Toss with the remaining ingredients in a large bowl. Eat.
Makes 1 to 4 servings, depending on level of willpower
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