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.
This article appears in April 2013.