Kale Salad with Gouda


The kale in my garden is ready for first harvest!

As you can see I am growing two different types of kale, curly and siberian.  The curly kale is still small, but the siberian has grown more quickly. I harvested enough to make a flavorful Caesar-type salad to have with our lasagna.

The flavor was rich, with a nice little kick from the touch of sriracha in the dressing. The roasted hazelnuts added textural interest.

Definitely another “keeper” recipe from the Monday Morning Cooking Clubs “It’s always about the food”! She includes anchovies, which I have omitted, but if you like anchovies, feel free to go ahead and add them back in.

Kale Salad with Gouda

adapted from Gabrielle Friedman in Monday Morning Cooking Club’s “It’s all about the food”

1 bunch (~ 1 lb) Kale (from the garden)

2 oz aged gouda, shaved or shredded

1/2 cup hazelnuts, roasted & roughly chopped

Dressing

1 egg yolk (from Farmer Kim)

2 tsp Worcestershire sauce

2 tsp sriracha

finely grated zest and juice of 1 lime

2 Tbsp sherry vinegar

2 cloves garlic, crushed and minced

1/4 tsp freshly ground black pepper

2 oz grated aged gouda

1 cup extra virgin olive oil

sea salt

Directions

Make the dressing – whisk together the egg yolk, Worcestershire, sriracha, lime zest and juice, vinegar garlic, pepper and grated cheese.  Continue to whisk and slowly drizzlein the olive oil until fully emulsified. Season to taste with salt and pepper.

Remove the large stalks from the kale and discard. Chop the kale and place in a large bowl. Toss with the dressing to coat lightly.

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Toss in the hazelnuts and cheese. If you use shaved cheese, you can add it on top of the salad as you serve it.

Enjoy!

Serves 4 – 8 as a side dish (depending upon how much salad you like to eat).

Categories: Kale, Kosher, Recipe, Vegetarian | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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