Kale Salad with Artichokes, Chèvre, and Cranberries

Wednesday, November 28, 2012

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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.

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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.

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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
Serves 6

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

Directions
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.

5 comments:

Pretzel Thief said...

Yuuuuuuum. Beautiful recipe, beautiful photos.

(As always, DUH.)

I'd really like to eat more goat's cheese...well, in moderation, of course. I always seem to forget about it and have fetta instead.

By the way, do you like chard/silverbeet? My mama makes THE best potato salad with chard and garlic (the chard is obviously cooked and then slightly sauteed -- I think -- with the garlic).

It goes fantastic with fish, whether whole or fillets.

OM NOM NOM!

Diana said...

I have to try this out. It sounds very healthy - something I need right now ;)

http://petitemini.blogspot.se/

Katherine - Real Food Runner said...

Yum!

I'm hosting a kale giveaway right now :)

http://therealfoodrunner.blogspot.com/

Pretzel Thief said...

Hey lovely, just letting you know I nominated you for a Liebster Blog Award over on my blog, so check it out when you get a chance! xx

Paula Montenegro said...

I think I can pretty much put goat cheese on top of everything, especially salads. Though I don´t find kale easily, this is definitely a good winter salad. Love the flavors!

 

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