I have a confession or two to make. Kale is my friend and while it may not be trendy to have this leafy winter green as my BFF, I will remain loyal as any good buddy aught. Winter, summer, spring or fall, kale can have a seat at my table anytime. I mean, I can use all of the antioxidants I can get.
Perhaps I’m being a tad bit risqué when I reveal this next little secret; please keep me in your thoughts as I tread on such a delicate path. I have never, repeat never, felt the need to massage my kale. Nope. Nada. Never. In fact, if I ever feel the need to do so, please commit me to a place in Bedlam.
So there. I’ve said it and I do feel so much lighter in soul and spirit. You will respect my little confessional secrets won’t you?
This dinner salad of kale and roasted potatoes with bleu cheese honey mustard vinaigrette is an adaptation of one I discovered in Eating Well, one of my most favorite food publications among the gazillion that I pour over each month. After the decadence of the holidays, I was ready to turn to healthier, yet hearty, fare. Plus, all of those television commercials that started on Christmas or the day after touting diet this and diet that, were finally making me feel somewhat guilty about the remaining stash of peppermint back I was hoarding in the back of the pantry.
So I put away the “Fifty Holiday Cookies to Share and Eat – Mostly Eat” rag adorning my coffee table, and I packed away all of the appetizer and holiday dinner ones as well and picked up those enticing me toward the lighter side of the caloric countdown. A person has to start somewhere, right?
But this salad seemed anything but light fare. It was hearty, filling YET healthy and fairly light in calories. It is a meal that should satisfy the adults, or wannabe adults in your family. While kale may be a little strong for the little ones toddling around your household, spinach would make a good substitute.
So how do you weigh in on the issue of kale? Friend or foe?
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons crumbles bleu cheese plus additional for garnish
- 2 Tablespoons minced shallot
- 1 Tablespoon Dijon mustard
- 1 teaspoon honey
- 4 cups chopped kale, stems removed
- 2 cups chopped curly endive, stems removed
- 2 cups torn red leaf lettuce
- 1/4 cup (or more) dried blueberries or cranberries
- 1/2 cup chopped, toasted walnuts or pecans
- 4 slices hickory smoked bacon, cooked crisp and crumbled
- 2 cups chopped smoked chicken, warmed (optional)
- Heat the oven to 400 degrees.
- Prepare the vinaigrette:Whisk together the vinegar, olive oil, shallots, mustard, bleu cheese and honey along with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper; set aside.
- Mix together the salad greens and dried blueberries or cranberries in a large bowl; refrigerate until ready to add the potatoes.
- Fry the bacon until crisp, crumble and set aside.
- Cut potatoes into quarters. Toss with 1 Tablespoon of garlic olive oil, fresh thyme, parsley, kosher salt and cracked pepper. Spread in a single layer in a baking sheet; cook for 15-20 minutes until the potatoes are tender and golden.
- Remove the potatoes from the oven and immediately pour them over the salad greens. Add in the smoked chicken if using; cover with a lid or plastic wrap. Stir occasionally until the potatoes are warm but not hot.
- Warm the vinaigrette slightly over low heat or in the microwave and pour over the salad greens and potatoes. Toss with the crumbled bacon and toasted walnuts.
- Divide among 4 warmed dinner plates. Garnish with additional bleu cheese crumbles, if desired.
- Serve with hot, crusty bread.
My first ever blog post was an adaptation of an Eating Well Thai Beef Salad. I was clueless about blogging!
