My friend Steph has been staying with me on and off for the past two weeks and in that time, she has requested this salad three times, on top of the two times I made it for her prior. She really likes this salad but to be fair, she also just really, really likes kale. I, on the other hand like kale, but am not as addicted to it as she is, and I can still honestly say that I still haven't got enough of this salad. I think you'll enjoy it just as much and you might have it on repeat in your house once you try it too.
Kale leaves are perfect for the very creamy, salty dressing that needs both a texture and a flavour that can stand up to it. It was inspired by a kale salad I had at Five Leaves in Brooklyn. I was in New York City a month ago and I was really looking forward to eating at Five Leaves, which had been on my list of restaurants to try when I was there in the fall of 2009. I ran out of time then, so I put it near the top of my list on my recent visit, and it's as laid back, cool and delicious a destination as I'd heard.
My friend, Lulu, and I loved everything we ordered there, and I indulged in this salad even though I usually stay away from dressings which contain anchovies, and theirs did. It was essentially a spicy kale Caesar salad with hazelnuts. In my version, olives and feta combine to make a umami-packed, very convincing faux-Caesar dressing. And the spice and nuts in their salad reminded me instantly of the nutty paprika oil from a recipe I created a year ago. It adds just the right finish and I highly recommend making the tiny extra effort. And that you visit Five Leaves if you ever get the chance.
(Above Five Leaves, Brooklyn; their Chopped Black Kale.)
*As you'd expect, I was inspired by so many food experiences from my last visit to New York, so this week I'll be bringing you my favourite tastes. Hope you enjoy it!
Creamy Kale Salad
1/4 c extra virgin olive oil
1 garlic clove, minced
5 packed cups kale leaves only (1 small bunch), curly or Lacinato
100 g (1/4 c) Bulgarian or other feta cheese
50 g (about 5 large) cured/brined green olives, pitted
1/8 tsp ground black pepper
Kosher salt to taste
Paprika oil (optional, recipe below)
Add the oil and garlic to the cup of an immersion blender or the bowl of a small food processor. Allow it to sit for about 10 minutes.
Meanwhile, stack the kale leaves in manageable piles and slice crosswise into long, thin strips.
Scoop/strain the garlic out of the oil and discard the pieces. Add the cheese, olives and pepper to the oil and blend until creamy. Taste and add salt only if necessary (the olives and cheese are quite salty).
Pour dressing over kale leaves and toss with your hands until they are well coated. Transfer to a serving bowl and pass paprika oil around at the table, or serve salad on to individual plates and drizzle with a sparse amount of paprika oil (if using).
Serves 4-6.
Paprika Oil
1 tbs hazelnut oil
1/4 tsp hot paprika powder
1/4 tsp Dijon mustard
1/8 tsp kosher salt
Whisk all of the ingredients together until well combined. Serve alongside or drizzled onto cream kale salad.
