Recipe: Kale Salad
(CBS News) The
following recipe is courtesy of the Northern Spy Food Co., located on East 12th
Street in Manhattan.
Northern Spy Food Co.'s Kale Salad
Ingredients:
1/2 cup cubed kabocha, butternut, or
other winter squash
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely
sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged
cheddar -- if you can't find aged cheddar, use parmesan)
Fresh lemon juice
Pecorino or other hard cheese, for shaving (optional)
Directions:
Heat oven to 425 degrees F.
Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes.
Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
Divide salad between two plates or
shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.
For more info:
- Northern Spy Food Co., New York, N.Y.