Kale Salad with Dates, Parmesan and Almonds

I found this fantastic kale salad online on the Epicurious.

Zoe Singer of SELF magazine

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. Toast almonds until color deepens and they are fragrant. Add almonds, dates and Parmesan to kale; serve.

 

Lemon parmesan vinaigrette

This dressing is terrific on a salad with lots of arugula, or tossed with arugula then put the arugula on a Sundried Tomato Pesto pizza straight from the oven –just allow the greens to wilt a bit, then devour.

1/4 c freshly squeezed lemon juice (about 1 1/2 lemons)
1 clove garlic, crushed with the salt
1/2 t sea salt
1/4 t freshly ground black pepper
1/2 c olive oil
1/2 c freshly grated parmesan

Blue Cheese Vinaigrette

1/2 C olive oil
3 T white wine or white balsamic vinegar
1/2 anchovy fillet
1 garlic clove, crushed with the anchovy and a pinch of salt
1 C blue cheese, crumbled with a fork

Whisk together all but the blue cheese;  add at the end, stirring in gently.

Caesar-inspired lemon dressing

• 1/2 cup freshly grated Parmesan
• 3/4 c olive oil (scant)
• 1 lemon, juiced
• 1 T white wine vinegar
• 2 garlic cloves
• 1 drizzle Worcestershire sauce
• 3 anchovies
• 2 T mayonnaise
• salt and pepper to taste

Mash the garlic with the anchovies into a paste.  Scrape into a tightly sealing jar, add remaining ingredients and shake shake shake it up.  Add salt and pepper to taste.  Yum.

Creamy Dill Dressing

• 3/4 c mayonnaise
• 3/4 c yogurt
• 1/3 cup chopped fresh dill
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 4 teaspoons grated onion
• 3 garlic cloves, minced
• 2 teaspoons Worcestershire sauce

Stir together and let rest for 1 hour before using; re-whisk and serve.

Honey Mustard Salad Dressing

We’ve been eating a lot of delicious salads this fall.  One mix of ingredients I really like is mixed greens, red onion, diced tart apples, dried cranberries, and toasted walnuts.  While Dan’s mom was here for Thanksgiving, I added some diced smoked shoulder from our pig of last year, and honey mustard dressing.  That was a delicious salad.

Make this with a 4-1 ratio:

• 4 parts mayonnaise
• 1 part lemon juice
• 1 part honey
• 1 part good spicy mustard

The mayo is usually salty enough, but taste for balance.  I like my dressing on the tart side, but you could reduce the lemon juice a bit.

Creamy raspberry dressing

• 5t raspberry vinegar
• 3 T sour cream
• 4T neutral oil

Dissolve salt in vinegar.  Add pepper, then sour cream and oil.  Mix well.  Adjust seasonings.  The dressing is a rather unfortunate shade, but ignore that, it is delicious.  This is FABULOUS with a mixed greens salad with toasted walnuts.  I bet raspberries as a garnish would add the perfect touch.

Buttermilk Salad Dressing

3/4 cup mayonnaise
1/2 cup buttermilk
2 T powdered cultured buttermilk blend*
2 T finely chopped fresh parsley
2 T finely chopped celery leaves
1 1/2 t prepared mustard
3/4 t onion powder
1/4 t dried dillweed
healthy grind of black pepper
1 small clove garlic, crushed to a paste with salt
lemon juice or vinegar to taste

Stir together, adjust thickness to taste by adding more buttermilk or mayo.

*Saco brand powder can be found in the baking aisle.