Raw kale salad. It’s delicious. Really.

I make fun of people for eating kale and I make fun of them for growing it. This makes me kind of unpopular at this time of year, when the garden season is winding down and most people have nothing left to harvest except kale.

What is kale anyway, other than a large floppy weed-like leaf? Well, in fact, it’s a powerful cancer fighter that particularly protects some of the body parts such as the breasts, ovaries, colon and prostate, that can be most susceptible to really deadly forms of the disease.

OK, points to kale for that. This elephant ear-shaped member of the cruciferous vegetable family is also an anti-inflammatory, and it can fight heart disease by lowering your cholesterol — especially if it’s eaten steamed, not raw (do people really eat raw kale?).

It is also supposed to help your body detoxify itself, and remove impurities you’ve ingested either from food (and drink) or from the environment.

Of course, there are other (more delicious) foods that provide some of these same benefits. I shouldn’t say “more delicious.” Actually, I don’t object to the way kale tastes, I object to the fact that it’s hard to find a way to cook it other than sautéeing it with a little olive oil and garlic.

And in fact, I should present that objection not in the present tense but in the past tense. Because our copy editor, columnist and excellent chef, Tara Kelly, introduced me to an extremely delicious raw kale salad.  

I thought it had a slight tarragon taste; I assume it came from the kale but I don’t know.

            

Raw Tuscan kale salad with pecorino

Adapted from The New York Times and inspired by Mercato restaurant in Red Hook, N.Y.

Serves 4 to 6

1 bunch Tuscan kale (also known as lacinato);  1/3 cup toasted pine nuts;  1/3 cup dried currants;  3 tablespoons extra virgin olive oil;  juice of 1 whole lemon; salt and pepper to taste;  pecorino cheese for ribbon curls

Wash and pat dry the kale. Cut off bottom stems and trim the ribs off the leaves. Chiffonade the kale. (Stack the leaves on top of each other, roll tightly and then slice into thin ribbons.)

Toss in bowl with olive oil, lemon juice, salt and pepper.

Toast the pine nuts in a sauté pan over medium heat, tossing frequently for less than five minutes. Add currants and pine nuts to kale.  

Garnish the salad with thinly sliced ribbons of pecorino cheese (a vegetable peeler works especially well) and serve.

 

Latest News

Robert J. Pallone

NORFOLK — Robert J. Pallone, 69, of Perkins St. passed away April 12, 2024, at St. Vincent Medical Center. He was a loving, eccentric CPA. He was kind and compassionate. If you ever needed anything, Bob would be right there. He touched many lives and even saved one.

Bob was born Feb. 5, 1955 in Torrington, the son of the late Joesph and Elizabeth Pallone.

Keep ReadingShow less
The artistic life of Joelle Sander

"Flowers" by the late artist and writer Joelle Sander.

Cornwall Library

The Cornwall Library unveiled its latest art exhibition, “Live It Up!,” showcasing the work of the late West Cornwall resident Joelle Sander on Saturday, April 13. The twenty works on canvas on display were curated in partnership with the library with the help of her son, Jason Sander, from the collection of paintings she left behind to him. Clearly enamored with nature in all its seasons, Sander, who split time between her home in New York City and her country house in Litchfield County, took inspiration from the distinctive white bark trunks of the area’s many birch trees, the swirling snow of Connecticut’s wintery woods, and even the scenic view of the Audubon in Sharon. The sole painting to depict fauna is a melancholy near-abstract outline of a cow, rootless in a miasma haze of plum and Persian blue paint. Her most prominently displayed painting, “Flowers,” effectively builds up layers of paint so that her flurry of petals takes on a three-dimensional texture in their rough application, reminiscent of another Cornwall artist, Don Bracken.

Keep ReadingShow less
A Seder to savor in Sheffield

Rabbi Zach Fredman

Zivar Amrami

On April 23, Race Brook Lodge in Sheffield will host “Feast of Mystics,” a Passover Seder that promises to provide ecstasy for the senses.

“’The Feast of Mystics’ was a title we used for events back when I was running The New Shul,” said Rabbi Zach Fredman of his time at the independent creative community in the West Village in New York City.

Keep ReadingShow less