We lucked out and got to spend some extra time with Mema yesterday, thanks to Sandy cutting her trip to New York short. By the way, I’m thinking of all of y’all in Sandy’s path and hope you are safe and warm! Luckily Mema made it back to Charlotte after driving to Albany and getting the last seat on the last flight out of there!
It’s incredible how productive I can be when I have two helping hands with Hailey (who took 4 steps on her own yesterday- she’s so close!). But really, it’s wonderful having help for a day.
You know what is wonderful? The fact that Koda seems to be better everyday, so thank you for all your thoughts! And what else is wonderful? Food you can make ahead of time that’s delicious.
The Perfect Overnight Kale Salad
3 Tbsp white wine vinegar
2 Tbsp finely minced shallot
1 Tbsp honey
1 Tbsp extra virgin olive oil
3/4 tsp salt
1/4 tsp pepper
2 bunches kale (about 1 lb), stem removed and sliced into ribbons
3/4 cup pomegranate arils
1/2 cup grated parmesan cheese
4 Tbsp roasted sunflower seeds
I saw the recipe in Women’s Health Magazine and knew it would be the perfect dish to harvest my kale to try.
It looked close enough to 2 bunches to me.
As I went shopping I decided to switch out some ingredients and change the amount of others, mostly motivated by cost. The original recipe called for toasted pine nuts, which are ridiculously expensive.
So I swapped them out with a much more reasonable roasted sunflower seed.
OK, let’s get started.
I find it easiest to use a knife to de-rib kale, but you can also tear off the pieces. Then cut it into ribbons, crossways, and put into a large tupperware.
Combine the vinegar, olive oil, honey, shallot, salt and pepper in a small tupperware or jar and shake it like crazy until the ingredients are well combined.
Then briefly massage the kale in the dressing, put the lid on and stick it in the fridge.
Let the kale marinate overnight.
It’s easy to go ahead and prep the toppings, too. Cut open the pomegranate and remove the arils using this technique.
Then, just rinse and pick out the white parts.
Store in the fridge overnight.
When the time comes to serve it up, divide the marinated kale into four portions. Top with arils, grated parmesan cheese and roasted sunflowers seeds. Serve!
Not only is it beautiful and a great salad for the fall or even for Christmas dinner, it’s flavorful, too! Slightly sweet thanks to the honey and the sharp parmesan adds great contrast. The seeds and arils fill it out with their crunch. In fact, David declared it to be DELICIOUS, which isn’t a word he often pairs with kale.
I’ll definitely be repeating this recipe often.
Are you a pomegranate fan?
I used to be intimidated by them, but now that I’ve learned their tricks, I can’t get enough! Hailey and I eat them by the handful, but they are also great for salads and on yogurt.