This time of year I love kale, chard and spinach lightly wilted or softened with a vinaigrette and eaten raw. For my current gluten-free class I create this salad as the first nibble for my students.
Raw Red & Green Salad with Sherry Vinaigrette
Serves 6-8
1 small head of broccoli, cut into florets & lightly steamed
1 bunch green curly kale, ribs removed & leaves torn into bite-size pieces
1 bunch red chard, ribs removed & leaves chopped into bite-size pieces
3/4 cup walnut pieces, toasted
3/4 cup dried cranberries
Toss together all of the ingredients in a large bowl and set aside.
Sherry Vinaigrette
1 small shallot, minced
1/3 cup Sherry vinegar
2 T honey
1 cup extra-virgin olive oil
1/2 t sea salt
1/4 t freshly ground black pepper
In a medium bowl, mix the minced shallot with the sherry vinegar and let macerate for 10-15 minutes (up to 1 hour). Whisk in the honey. Slowly whisk in the olive oil until well mixed. Season with salt & pepper. Drizzle about half of the vinaigrette over the raw salad mixture and toss. Add more if needed to coat every leaf.
Depending on how big your bunches of kale and chard are you may have an excess of vinaigrette. Place the extra vinaigrette in an airtight container and keep in the fridge until about 1 hour before use, then bring to room temperature. Will keep in an airtight container in the fridge for up to one week.
I enjoy eating this salad at room temperature however it is equally delicious chilled.
