08. 28. 2013

Kale, Fig & Nut Salted Salad

Ok guys, this one comes from our resident Clever Girl, Natalia Goldman. A jack of all trades, this chica is momma to four, surgeon, and creative craft and cook extraordinaire.

This is an imprecise recipe- just the way I like ‘em. No exact proportions here, just make according to taste. Isn’t this the way most of us cook anyway?

Natalia gives her kids little tasks when cooking or creating. Breaking up the walnut pieces or crumbling the pecorino would be a great sous chef duty for your little ones.

For a little foray into fall, break out the figs for this scrumptious salted salad.

What You Need:
1 bunch of Kale (chopped fine)
Figs (halved or quartered)
Walnuts (chipped into bite size pieces)
Sea Salt
Olive Oil
Apple Cider Vinegar
Pecorino (crumbled)
Lemon Juice (squeeze from one lemon)

What You Do:
1. Pour your chopped kale into a big bowl.
2. Add olive oil, salt and lemon juice to taste.
3. Massage juices and salt into your kale and let sit. (this makes it less bitter)
4. Add in walnuts and figs.
5. Mix in your pecorino.
6. Add a bit of apple cider vinegar to taste.

Voilá! Easy peasy and so healthy.
P.S.: Did you ever think you’d be massaging your kale? I love it. Thanks Natalia!

My pairing:
Since we’re still on the heels of fall, I’m pairing this with a tasty Bandol rosé- Domaine de Terrebrune.
For me, it doesn’t get better than a Bandol. Tavels are usually always reliable but there is something special and a bit spicy about a Bandol. Terrebrune is one of the best, imported by Kermit Lynch (of course), and available at Zachy’s for $17.99/bottle- a deal.

The Contributor: