Wednesday, November 28, 2012
Kale is one of my favorite leafy greens, especially in the colder months. It is very nutritious, cabbagey, and is a rather sturdy plant as it is one of the few ones that can grow well into the cold.
It is perhaps also fitting for the colder weather that the other ingredients in this salad are preserved in one form or another: goat cheese, dried cranberries, and marinated artichoke hearts.
The flavors are strong too. I have only recently began to appreciate the complexities afforded by the goat cheese, which can be quite pungent. But in this salad, the gentle, buttery flavor of the artichokes help offset it, as does the kale, tenderized by the lemon and salt. And cranberries add a requisite mild sweetness to the plate.
The salad came together one evening as I was going around a grocery store, inspired by my mom who always combines goat cheese with some sort of berries in salads. And with December just around the corner (I don't know about you, but right now the Christmas music seems as absurd as the smell of coffee in the evening, or perhaps I'm just in a time warp), the combination of ingredients seemed appropriate.
Kale Salad with Artichokes, Chèvre, and Cranberries
You will need:
2 cups red kale, middle stem removed, chopped
2 cups lacinato kale, middle stem removed, chopped
1/2 tsp salt
1 tbsp lemon juice
2 marinated artichoke hearts
1 oz goat cheese, or to taste
2 tbsp dried cranberries
Pepper to taste
Place the kale into a large bowl and sprinkle with salt. Rub the leaves with your fingers until they become moist. Mix in the lemon juice. Then add artichoke hearts, goat cheese and cranberries. Adjust seasonings if necessary. Sprinkle with pepper and serve.