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Jul 23, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Just Five: Warm Kale Salad

April 17th 05:04pm, 2013

Recently, at Baileys’ Range, my husband and I fought over split a warm kale salad. And while forks collided, he did his best to distract me. “Soooo … Just Five, you think?” he said. His suggestion caused me to momentarily pause my fork and do a little math, leaving just enough time for him to grab the last roasted tomato covered in garlicky chopped kale. The roasted tomatoes are the secret; slow-roasting winter tomatoes (Roma or cherry) brings out their sugars and gives them a delightful chewiness. Range’s salad comes with some really delicious basil croutons, so, if you’re inclined, serve this with some toast and pesto or store-bought croutons.

Warm Kale Salad
Inspired by Baileys’ Range
Serves 2

10 cherry tomatoes or 4 Roma tomatoes
Olive oil
Salt
6 to 8 cloves freshly minced garlic
3 to 4 cups kale, stems removed, coarsely chopped (about 6 to 8 leaves)
1 Tbsp. balsamic vinegar
2 oz. shaved Parmesan cheese
Freshly ground black pepper to taste

• Preheat the oven to 250 degrees.
• If using Roma tomatoes, cut in half, lengthwise. If using cherry tomatoes, leave whole.
• Toss the tomatoes in a little olive oil and a pinch of salt. Place tomatoes on a foil-lined baking sheet. Roast for 2 hours, shaking the baking sheet every 20 to 30 minutes. Remove tomatoes from the baking sheet to cool. Set aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and kale, and toss for 1 minute, making sure that all leaves are coated.
• Remove from heat. Toss in the roasted tomatoes and balsamic vinegar. Divide evenly between two dishes, and shave Parmesan cheese over the salads. Add pepper to taste.

By Dee Ryan

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