Lacinato Kale Salad With Roasted Squash Food

LACINATO KALE SALAD WITH ROASTED SQUASH

Steps:

• Preheat oven to 350 degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.
• Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.
• In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.
• Add vegetables, cheese, and nuts to kale. Toss well to combine.

TUSCAN KALE SALAD

Steps:

• Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
• If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
• Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
• Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

LACINATO KALE SALAD WITH DRIED CRANBERRIES AND WALNUTS

Steps:

• Toast the nuts lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Set aside to cool.
• Pour about 1/2 cup boiling water over the cranberries and leave them to soften until you are ready to toss into the salad, at least 15 minutes.
• Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you're aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.
• Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
• Slice the olives off their pits/stones and cut them in slivers. Core and seed the red pepper, quarter it lengthwise and cut it in matchsticks. Toss the olives, nuts and pepper with the kale.
• Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar, sea salt and pepper. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it's needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like.
• This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.