Roasted Kale with Lemon Cream Dressing

This Lemon Cream Dressing is really tasty and fun to make. Think Mayonnaise minus the egg, with olive oil. OMG, so good i can’t stand it. Roasted kale is really delicious too and an interesting twist on the old saute.

For fun I’ve included two variations on the dish, one that sautes then quickly roasts the kale in the oven, and another that calls for raw kale but really doesn’t blossom into its full flavor potential for about three days.  Both are great, just depends on your mood in the moment, and how patient you are to eat it. Feel free to experiment with the raw version too, on day 3 we reheated the salad in a pan and added currants for a sweet touch.

Ingredients:

1 large bunch kale (rainbow lacinato was used) washed and finely chopped into thin strips)

1-2 carrots (washed and grated)

1 turnip or radish (washed and grated)

2 T toasted pumpkin seeds (optional)

Dressing:

1/2 cup of crème fraîche (sour cream is a great substitute and was used here)

1/2 cup of olive oil

juice of one lemon

sea salt & pepper

In a small bowl add a few dollops of crème fraîche (1/2 cup), add the juice of one lemon, pinch of sea salt and fresh ground pepper. Stir to incorporate, and while mixing with a power mixer or hand whisk, slowly add the olive oil, seeing that the mixture is emulsifying, (changing to a consistency similar to mayonnaise.) When finished set to one side.

For roasted salad, heat a small amount of oil in a large oven safe pan and add the kale, sauteing for 10 minutes over medium heat, stirring occasionally and adding 1 tablespoon of water or chicken stock about 5 minutes through, until it has begun to wilt and darken in color. Preheat the oven to 425 and place the pan inside with a cover for another 10 minutes, removing the cover for the last 5. Remove the kale and place in a mixing bowl, allow to cool for 5 minutes then add the carrots and turnips, and a generous amount of dressing. Mix well, garnish with pumpkin seeds, and serve.

For a raw kale salad, combine the kale, carrots and other roots in a large bowl, add a generous amount of dressing & mix until well coated. You can serve it directly for a crisp and crunchy salad, or refrigerate for 2 days and enjoy as a very flavorful and tender slaw.

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| February 15th, 2013 | Posted in kicking salad dressings, Recipes, Roots |

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