From L to R:
1. New summer haircut.
2. Swimming in Leech Lake near White Pass, Washington.
3. Anniversary dinner at mkt.
4. Road trippin’
5. Photo booth at Seattle Humane Society’s Tuxes & Tails
6. Anniversary weekend getaway to Tieton, Washington
8. Kongos concert.
9. Double homebrew session.
10. Sweet Dee being social.
11. Rockin’ a fabulous new dress for Tuxes & Tails
I have a confession: I’ve been holding out on my new favorite recipe for a good 4 months now. Since having a version at Oxalis, I’ve been suffering from a serious addiction to this kale salad. And this is not a once-a-week kind of addiction. I’ve been making this salad multiple times per week. Sometimes it’s the only thing I eat for dinner. Sometimes after a particularly abusive, nutrition-less weekend, I find myself craving it. Most the time I don’t even bother plating it, and just eat it directly out of a giant bowl. Occasionally I share.
The beauty of this salad is in the way the dressing balances out the bitterness of the kale and the saltiness of the Parmesan, and that balance only gets better the longer the salad sits before serving. I’ll be honest, I don’t actually follow any recipe for the dressing here and I tend to like my dressing on the lemony side, so these measurements are from a lemon-honey dressing I found that looks fairly close and probably more palatable to the general public.
The Only Kale Salad Recipe You Need (with Lemon-Honey Dressing)
Whisk together olive oil & lemon juice. Slowly whisk in honey to taste. Add chopped shallots. Toss kale with dressing & handful of Parmesan flakes. Let sit for at least 15 min prior to serving. Seriously, don’t skip this step.
This recipe is a good example of how cooking from Jerusalem introduces you to new combinations of ingredients. Allspice? Celery? Pomegranate seeds? Together? Even with the substitutions I made below, this salad surprised me with how good it is. Should I ever come across sherry vinegar and remember to buy maple syrup, I’ll let you know how the actual recipe turns out.