New Food, Part Two

The first time I tasted kale was at dinner at Chris and Nancy's house. It might as well have landed on the plate from outer space: a multi-layered green object with curling leaves. In-ter-es-ting. I believe someone also told me it was good for me.*

"Thanks," I said.

Who could tell that kale would become one of my favorite vegetables? Beautiful dark green lacinato with a raised surface like the relief maps in sixth grade. Russian kale, which looks like a little tree (including one with a purple center I just saw at Happy Boy Farms the other day, so gorgeous I had to take it home with me).

The market has been full of rabe lately, too--not just broccoli rabe, but tatsoi, bok choy, arugula rabe. The broccoli rabe made its way into this salad:

Carrot-Kale-Rabe in Avocado Vinaigrette
with Cilantro, Cumin, and Lime**

For the salad:

1 bunch young kale (without large ribs)
Large handful broccoli rabe
2 carrots (white and yellow are especially pretty)

For the dressing:

2 tablespoons chopped cilantro
1 teaspoon ground cumin
2 teaspoons brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon medium-grind black pepper
2 tablespoons brown rice vinegar
2 tablespoons lime juice with lime zest
2 tablespoons extra virgin olive oil
½ avocado

Place all ingredients except the oil in a blender, puree until smooth. With blender on puree slowly add oil until combined. Taste and correct seasonings.

Wash and drain greens and tear into pieces--or, if you want to be fancy about it, slice into large rectangles. Cut carrots into 1/4 inch half-moons and steam.

Combine salad with half the dressing. Add more dressing as needed.

The dressing is quite thick and also works beautifully as a dip for steamed artichokes or asparagus.

*True. Loaded with nutrients. But don't let that stop you.

**This all began with a delicious kale salad with avocado vinaigrette I tasted at Whole Foods. I found a wonderful recipe created by chef Matthew Pneuman online: http://www.gourmetsleuth.com/recipe_cilantrocumin.htm., which I then adapted since a) I wanted to use the avocados from Brokaw Farms I had on hand, rather than avocado oil; b) A lovely brown rice vinegar has been calling to me from my counter while I've reached past it for the red wine or balsamic; and c) I have yet to develop an affection for white pepper.

©2009, 2013, 2014 Laynie Tzena.