Northern Spys Kale Salad Recipe 455

NORTHERN SPY FOOD CO. KALE & SQUASH SALAD

Northern Spy Food Co. Kale & Squash Salad image

This fabulous raw kale salad, is from Chef Nathan Foot of New York's Northern Spy Food Co. The trick is cutting the leaves into thin strips and hand- mixing them vigorously with olive oil, salt, and lemon juice which has a delicious tenderizing effect.

Provided by blucoat

Categories One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups chopped kale (preferably Tuscan or black kale) or 2 1/2 cups shredded kale (preferably Tuscan or black kale)
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
salt and black pepper
1/4 cup toasted almond, halved
1/4 cup crumbled good-quality, aged cheddar cheese
1/2 cup cubed seasoned, and roasted kabocha squash or 1/2 cup butternut squash
pecorino romano cheese (optional) or another hard cheese, for shaving (optional)

Steps:

Cut off the bottom stems from the bunch of kale and discard. Remove stems from the individual leaves by folding each leaf in half and cutting away the stem at the fold. Stack several stemmed leaves together at a time, roll stack into a tight cylinder, and slice the cylinder crosswise at 1/4-inch intervals.
Add the resulting kale strips to a large mixing bowl. Add the lemon juice and olive oil. Season with salt and pepper and, using your hands, mix well. Mix in the almonds, Cheddar, and cubed squash.
Divide salad onto 2 plates. Finely grate Pecorino, if desired, and serve.

Nutrition Facts : Calories 332.9, Fat 27.9, SaturatedFat 5.6, Cholesterol 14.8, Sodium 125.4, Carbohydrate 15, Fiber 4.2, Sugar 1.7, Protein 10.4

KALE SALAD WITH APPLES AND CHEDDAR

Kale Salad With Apples and Cheddar image

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Steps:

Combine the kale, almonds, apple and Cheddar in a large bowl.
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 4 grams, TransFat 0 grams