I live in a climate that feels winter deep into it’s bones. This year we’ve gotten more snow than usual; the blues and whites stunning – merging, a dreamy fusion, blending land and sky. I’m to be found at home today, fire in the woodstove, thinking greens. This perfect little salad has been rolling around in my head for awhile now, especially as I’ve been starting my day with local peach and kale smoothies, lots of kale stashed in the icebox. Just a few tweaks away from my original vision, I decided to get into the kitchen and put something together before time, kale and apples got away from me. But before I share it, could I pass on some glory from sunset yesterday, looking east from my backyard?
I ran out in the deep snow to catch it just in time, still so grateful to live in this place.
Where so many moments catch gold.
And now, appetite calling, here’s my little winter gift, really tasty, just for you.
Fried Apple and Wilted Kale Salad, with Curried Raisins and Honey Mustard Vinaigrette
Serve this one warm, I promise you will find it irresistible …
- 1 crisp, tart apple, chopped in largish pieces
- 1/2 cup raisins
- 3 packed cups chopped kale leaves
- 1 rounded tablespoon sesame seeds
- a good splash – 1 1/2 tablespoons or so – quality olive oil
- 2 tablespoons fresh lemon juice
- 1 rounded teaspoon curry or masala powder
- a smidge of salt
In a small bowl, toss raisins with curry or masala powder and a pinch of salt. In a large saute pan over medium heat, warm oil and add apple pieces when hot. Fry apples, stirring occasionally as they barely brown, just a few minutes. Add raisins –
and sesame seeds, stir well. Your kitchen will fill with that heady fragrance of curry, as the raisins and sesame seeds begin to pop in the pan! Add kale and lemon juice, stirring quickly to let the greens brighten and wilt. Pull from burner.
- 1 heaping tablespoon stone ground mustard
- 2 tablespoons honey
- 2 tablespoons water
- 1/2 tablespoon apple cider vinegar
In a small bowl, stir mustard and honey together to evenly blend. Add water and vinegar, taste and adjust seasonings if necessary. Pour over salad while warm, and serve with a smile.
I paired the salad with black rice today, nutty and delightful.