May 19, 2010 | Issue 1.10
Greetings!
Certain dishes make great leftovers, and Tuscan Kale Caesar
Salad (which has been a hit at my Union Square Greenmarket cooking demos*) is
definitely one of them. Prepare a
big batch of it, and you'll be able to serve this tasty salad all week long.
Unlike a typical salad made of lettuce, (which, as you may
remember from our Perfect Salads newsletter, you need to dress just before
serving, so it won't get soggy), this hearty salad will actually taste better if you let it sit awhile after you dress it. Tuscan kale (which
is also called dinosaur kale, lacinato kale, cavolo nero, or black kale, and be
found at both supermarkets and farmers markets) has a sturdier texture than lettuce, so it can afford to soak up that creamy, lemony dressing.
This fabulous make-ahead dish is as perfect for a dinner party as it is for the busy workweek - you can dress it hours or
even days in advance.
And it's so yummy, you won't mind eating it several days in a row.
Cheers!
The Kitchenista
www.thekitchenista.com* Weather permitting, I give seasonal veggie cooking demos on Wednesdays
and
Fridays at
the Bodhi Tree farm stand in the Union Square Greenmarket (NYC), 9:30am until at least 2:30pm. (North end of the park on Wed., west side of the park on Fri.) For the most up-to-date info, follow us on Twitter or become a fan on Facebook. |
Featured Recipes & How-Tos
|  | Tuscan Kale Caesar Salad
Garlicky sautéed greens are one of the simplest (and
tastiest) things you can make. This recipe works for any kind of
greens
-
kale, Swiss chard, spinach, collards, mustard greens, you name
it!
Read More...
|  | Step-By-Step:
How To Prep Leafy Greens
The stems
from greens take a little longer to cook than the leafy parts, so it's best to cook them
separately. Here's a simple way to
prep them.
Read More...
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