My kids aren’t huge salad eaters, so I was surprised recently when I made this raw kale salad for a party only to turn my head and find them both shoveling it into their mouths as if I hadn′t fed them for days. Every. Mother′s. Dream. Since then, this has been my go-to salad. I′ve been careful, however, not to O.D. them on it. How many times do I have to learn that lesson until they′re sick and tired of the same ′ol? I get it. I get bored, too. I′m just happiest when they′re happy eating -nothing wrong with that. So when will this salad will make its next appearance? Thanksgiving!
But, wait, there’s more…Tara Parker-Pope of the New York Times recently ran a story on me with more gluten-free vegetarian recipes.
Also, this post is part of a much larger Thanksgiving table filled with so many gluten-free recipes that look incredible. That party is being hosted by my friends Shauna and Danny Ahern of glutenfreegirl.com. To see the full Thanksgiving feast and to enter to win giveaways, please leave a comment on their blog. Also, check out their new cookbook, Gluten-Free Girl and the Chef, which overflows with great stories and delicious recipes. Thanksgiving definitely got a lot sweeter this year!
Kale Caesar Slaw When I use raw egg yolks in my house, I only use eggs I′ve purchased directly from a local farmer. If you′re not comfortable using raw egg, substitute your favorite caesar or other salad dressing for mine or leave the egg yolk out altogether. The olive oil will still give the dressing a nice creaminess. You can make the dressing ahead of time. Just store, covered, in the fridge for up to 2 days.
1 clove garlic
4 anchovy fillets in olive oil
Zest and juice of 1 lemon
2 tablespoons water
1 large egg yolk
1 cup extra-virgin olive oil
2 bunches kale (about 1 pound), preferably lacinato (also called dinosaur or
black kale), stemmed and thinly sliced crosswise
Hazelnuts, toasted and chopped coarsely, for topping
Parmesan, coarsely shredded, for topping
1. To make the dressing, add the garlic, anchovies, lemon juice, water, egg yolk and a pinch of salt to a blender. Blend on low speed until just combined. With the motor running on low speed, stream in the olive oil until just combined. The dressing will be yellow and creamy. If you prefer your salad dressing thinner, add water, 1 tablespoon at a time, until you reach your desired consistency. Stir in salt to taste.
2. Add the kale to a large bowl, toss with about three-quarters of the dressing until well coated. Top with the lemon zest, hazelnuts and parmesan.
Place the garlic, anchovies, lemon juice, water and egg yolk in the blender.
Blend until creamy and thick. Add water, 1 tablespoon at a time, until you reach your desired consistency.
To prepare the kale: Using a sharp knife, remove the stems from the leafy greens.