Kale Salad

  

photo courtesy of: buttemountainorganicfarm.com

My experience with Kale is a bit limited. Besides braising it or adding it to tomato sauce, I really don't use it as often as I should... especially since it is a "super food."

But, I was inspired to cook more kale, after a recent visit to the East Village's Northern Spy Food Company. There, I had a Kale revelation. Chef Nathan Foot's Kale Salad is refreshing, crunchy and entirely satisfying. On a warm summer night, with a glass of sparkling white wine, this salad is so good that it makes you feel as if you're miles away from the bustling city. 

Northern Spy Food Co. Kale Salad

Recipe adapted from Nathan Foot, Courtesy of Tasting Table

Makes 2 servings

• 2 1⁄2 cups chopped or shredded kale (preferably Tuscan or black kale)

• 1⁄4 cup toasted almonds 

• 1⁄4 cup crumbled Cabot clothbound cheddar (or any good, aged cheddar) 

• 1⁄2 cup cubed roasted kabocha or butternut squash

• Fresh lemon juice 

• Extra-virgin olive oil 

• Salt and freshly ground pepper 

• Pecorino or other hard cheese, for shaving (optional)

Mix together and eat immediately! It's so good, there won't be leftovers!

Northern Spy Food Co.

511 East 12th Street (between Ave. A and Ave B)New York, NY 10009