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Kale Salad with the most perfect vinaigrette | @Susan Salzman

It’s been a while, but I am back in the kitchen. I started with Baco Mercat’s Old Fashioned Blueberry Coffee Cake. What a great place to start! With some left over buttermilk from a very indulgent weeknight meal of Fried Chicken and Waffles (just do it once…you will score big with the kids), and a pint of uneaten blueberries, this cake was worth the calories(swap out the AP flour for Cup4Cup for a gluten free version). The leftover cake was cut into wedges and frozen in to individual portions for the kid’s lunch box treats. By the time lunch rolls around, the cake is thawed and perfectly moist.

Another recipe that is a new family and friend favorite, is this Kale Salad recipe from Napa Valley Grille. I made it for a big Golden Globes Party last weekend and although I am aware of how good it is, it got rave reviews. There are many nights where I will make this salad, roast and shred a chicken breast and simply serve this with bowl of simple risotto or roasted salmon. It’s the perfect meal!

Happy New Year to all and please share what you will be serving your family. You can also post your family favorite recipes on my Facebook page.

This week, my family will be eating well!

Sunday: 1/18/15
Talipai Picata
Kale Salad
Mashed Butternut Squash
Gluten Free Citrus Cake

Monday: 1/19/15
Braciola – Italian Beef Rolls
Broccoli Rabe w/Garlic + Bread Crumbs

Tuesday: 1/20/15
Turkey Tacos
Cauliflower Carrot Salad

Wednesday: 1/21/15
Tomato Soup
BLT Bruschetta ( I sometimes vegetarian bacon and it is every bit as good)
Grain Free Brownies (I make big batches of these and freeze them for the kids lunch box)

Thursday: 1/22/15
Rigatoni all’Amatriciana
Caesar Salad
Good Crusty Bread (we like Bay Cities)

Friday: 1/23/15
BBQ Chicken Drumsticks
Braised Artichokes
Roasted Sweet Potatoes

 Napa Valley Grille’s Chopped Kale Salad

ingredients:
lemon vinaigrette:
juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1/4 cup shredded parmesan cheese
2 basil leaves, cut in thin strips
Celtic sea salt
finely-ground pepper
(it calls for an anchovy filet, but I omit it)

salad:
1/4 cup cooked quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded parmesan cheese
1 chicken breast (with bones + skin) roasted and shredded (optional)

instructions:
vinaigrette:
• whisk together the lemon juice, lemon zest, olive oil, shallot, cheese and basil.
• season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.
• this makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

salad:
• make quinoa. here’s a good cooking top for making perfect quinoa.
• in a large, wooden bowl, combine the romaine, kale, quinoa, almonds, raisins and parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.

 

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