Can you believe the first day of spring was yesterday? I know in Southern California, even though it’s cold, we are still spoiled compared to my upstate New York and Vermont friends and family, but for us — it’s still chilly and winter-like outside. I’m still in sweater mode. Honestly, I like this weather. Winters in Southern California are the best. My mom always says how she hates them and that Florida, where her and my dad live in the winter, is perfect. I disagree, only because my idea of perfect weather is not too hot and not too cold. The summers here almost get a bit too hot for me… *almost*.
Anyways, I’ve been making this salad recently. It’s a perfect end of winter, beginning of spring salad. It has some warm toppings of mushroom and onion, while bringing in a bit of early spring with some citrus flavor.
I don’t eat meat often, but I do eat it when I can feel my body asking for it. I kept saying this salad would go perfectly with a grass-fed steak or pork loin. This past Sunday, my boyfriend Will grilled a grass-fed steak to perfection and we topped this salad with it. Paired with a side of chilled white wine directly after an epsom salt bath, it was a perfect Sunday after a long weekend of Yoga Teacher Training.
Massaged Kale
In this recipe, I ask you to massage the kale. I know, I know, if you say it out loud, it kind of sounds pretentious and slightly ridiculous… “mmm, yes, massaaaaged kale!” However, there’s a reason behind it. It helps to break its cellulose structure down, allowing it to become a silky texture. It also makes kale that much more tasty. Those who aren’t kale lovers, give it a try, you just might find you have finally found a way to enjoy this nutritious winter-enduring green.
To massage it, you can do so with or without dressing. In this recipe, we do so with the dressing. I personally think the flavor is better. Make sure your hands are clean, dress your kale, roll up your sleeves and start massaging it by rubbing the kale between your fingers. Do so for a few minutes. You can tell when it’s done by trying a bite of it. The bitterness of the kale will be softened, it will be slightly sweet, and the texture silky. The color will darken and the leaves will actually shrink in size, almost as if you are cooking it.
GRAPEFRUIT MUSHROOM KALE SALAD Serves 2 | Cook time 30 mins
INGREDIENTS:
1 bunch Kale, de-stemmed and washed
1 Grapefruit, save 1/4 for dressing (see below)
2 Tbs Ghee
8 oz of White Button Mushrooms, chopped
1 small Onion, thinly sliced
Salt to taste
Dressing:
1/4 Juice of Grapefruit
1 tsp Rosemary
S + P to taste
3/4 c Extra Virgin Olive Oil
Directions:
Remove kale stems, wash, and chop. Set aside in a large salad bowl.
Chop mushrooms, slice onion, and cut grapefruit into bite size pieces. Set aside 1/4 of grapefruit for dressing.
Heat ghee in pan. Add mushrooms and onion. Sauté until onions are almost caramelized and mushrooms are cooked thoroughly. A few minutes before they are done, add a little bit of salt to taste.
While the mushrooms and onion are cooking, make the dressing. Combine all ingredients together, juicing the grapefruit and discarding the remains. You could use a hand juicer, but since it’s not a huge amount of grapefruit to juice, I use my hands, gently squeezing the grapefruit flesh until I feel the juice has been extracted. Your hands will get sticky again in the next step anyway!
Pour 3/4 of the dressing you’ve just made onto the kale. Use your hands, and massage the dressing into the kale (see above for more details). Do so for about 1 - 2 minutes, until you feel the kale is starting to soften from the oil and citrus.
When the mushrooms and onion are done cooking, let them cool slightly, but not completely.
To serve: distribute kale into two bowls. Top with mushroom and onion mix, grapefruit, and remaining dressing.
And enjoy!
PS - It’s boyfriend approved :).
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