Was your second week of CSA season as crazy as mine? I feel like I’ve been home about 20 minutes total in the past few days, and I haven’t gotten to do as much cooking as I’d hoped. I must admit, I have a bundle of chard and a cup of gooseberries still waiting for some attention, and I haven’t even a shadow of a plan for the 4th.
But I did manage to chop and mix a quick raw kale salad adapted from a Melissa Clark recipe I’ve been using for a few years. It’s best with young red or lacinato kale varieties, since they’re so tender. If you can chew bit of raw leaf, it’ll work. This salad will rescue you from stove duty during the long, hot summer, and it’s festive enough for company. Keep that in mind this weekend when you’re headed out to a backyard barbecue.
I’ve also been in touch with some of Red Hook’s own food elite, who have graciously agreed to share some of their knowledge. Stay tuned for new recipes and food posts from neighborhood chefs and writers!
Raw Tuscan Kale Salad With Pecorino
Adapted from Melissa Clark in the New York Times
1 bunch kale (red kale or lacinato kale, AKA Tuscan, black or dinosaur kale)
1/4 cup homemade bread crumbs (toast a slice of bread, crumble by hand or in a food processor)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste
Wash kale, remove the too-hard-to-chew part of the stems, and slice the leaves into 1/4-inch ribbons.
Mash the garlic with a mortar and pestle or smear it into a paste with the side of your knife against a cutting board. Mix with 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper–that’s your dressing.
In a large bowl, toss kale with dressing until all the leaves are coated. Let sit for 5 minutes while you clean your cutting board and knife. Sprinkle the salad with bread crumbs and cheese and toss again.
Serves 2 as a light meal or 4 as a side dish.