White House Kale Salad - 14g Carbs, 5g Fiber, 2g Sugar
{Almonds have sugar. Consider using toasted almonds instead.}
From: The Washington Post, November 14, 2012
Adapted from White House executive chef Cristeta Comerford
Course: Side Dish
Features: Meatless, Holiday (Thanksgiving)
The Obamas' Thanksgiving menu this year includes this salad, made
with kale and other ingredients harvested from the famous White
House vegetable garden.
MAKE AHEAD: The dressing can be refrigerated in an airtight container
for up to 2 days. Whisk to recombine before serving.
Servings: 6
--> For the dressing
1 medium shallot, minced
Juice of 2 medium lemons (about 6 tablespoons)
1/4 cup red wine vinegar
1 cup olive oil
Salt
Freshly ground black pepper
--> For the salad
2 bunches young kale, washed and spun dry, stacked and cut into thin slices
1 bulb fennel (fronds, stems and outer layer removed or reserved for
another use), cored and thinly sliced
4 radishes, thinly sliced
2 jalapeno peppers, stemmed, seeded and thinly sliced
1 scallion, white and light-green parts, trimmed and thinly sliced
4 oz Parmigiano-Reggiano cheese, shaved or cut into slivers
4 oz spiced marcona almonds (one cup; see NOTE)
--> For the dressing
Combine the shallot, lemon juice and vinegar in a medium bowl.
Gradually whisk in the oil. Season with salt and pepper to taste.
--> For the salad
Place the kale in a large serving bowl. About 10 minutes before
serving, add the dressing to taste and toss to coat evenly. (You
might not use all the dressing.)
Add the fennel, radishes, jalapenos, scallion, cheese and almonds,
tossing to incorporate.
Serve immediately.
NOTE: Spiced marcona almonds might be hard to find in a store, but
you can make your own. Whisk an egg white in a medium bowl, add
1 cup of marcona almonds and toss to coat. Combine 1 teaspoon
brown sugar, 1/2 teaspoon salt, 1/2 teaspoon ground cumin and
1/4 teaspoon smoked paprika in a separate medium bowl. Add the
almonds and toss to coat. Spread the almonds on a baking sheet
and bake at 350 degrees until lightly browned, about 15 minutes,
watching carefully to make sure they don't burn. Cool before using.
Servings: 6
Nutrition per Serving (using half the dressing):
420 Calories, 35g Total Fat, 7g Saturated Fat, 15mg Cholesterol,
760mg Sodium, 14g Total Carbs, 5g Dietary Fiber, 2g Sugar, 15g Protein
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