Wednesday, January 25, 2017

Kale and cabbage salad

Kale and cabbage salad

Serves 8 to 10
For the greens:
1pound lacinato kale (about two small bunches, or one large bunch)
1 pound green cabbage (about half a medium head or a quarter of a large one)
1 tablespoon sugar
1 ½ teaspoons kosher salt

For the dressing:
2 tablespoons plus 2 teaspoons red wine vinegar
2 teaspoons whole grain mustard
1 teaspoon salt
¼ cup dark brown sugar
1 tablespoon Worcestershire sauce
1 cup olive oil

1.                   Wash and spin dry the kale, and then cut it and the cabbage, in small squares, about 1/4-inch by 1/4 inch. For the kale, it works best to rib the leaves, roll them into fat cigars a few leaves at a time, then chiffonade them. Keeping the slices together and uniform, turn them 90° counter clockwise and make even slices lengthwise, about a 1/4-inch apart. (The same method works for the cabbage.)
2.                   Place all chopped vegetables in a large bowl, add sugar and salt, and massage the greens slightly until they no longer feel raw. This salad will only improve if you do this a few hours ahead of time, but it’s not necessary. (At this point, the salad can sit for up to 2 or 3 days. It will lose water, so be sure to drain before continuing on.)
3.                   To make the dressing, combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until the color lightens and everything is combined. (You can also use a whisk and a strong arm for this.) Slowly stream in the olive oil, you’re looking for everything to be thick and emulsified. (This dressing will last for 2 weeks in the fridge.)

4.                  Add dressing to greens, toss and enjoy 

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