För recept på svenska, scrolla nedåt!
Yes, yes. Another one. But what can you do, when your garden still produces armfuls of fresh kale, despite constant sub-freezing temperatures and a decent snow cover? We throw together kale salads all the time, and only rarely do we follow any kind of recipe (not even our own, to be honest). Because kale salads are almost like those I-need-to-clear-out-the-fridge-soups – you grab whatever needs to be used up and put it all in a bowl together with massaged kale and a dressing (preferably a simple, creamy one). We usually think like this: kale – legumes – starchy vegetables – onion – something sweet – something crunchy – dressing. Use that formula, and you’ll be golden! This time, the combination looks like this: kale – chickpeas – potatoes and Jerusalem artichokes – roasted red onion – crispy apple cubes – toasted sunflower seeds – rosemary tahini dressing. I can’t really think of any combinations that wouldn’t work… except maybe roasted carrots. Or am I crazy to say that? It might be good. Yes, it probably is (I apologize, carrots).
Jerusalem artichokes are amazing, and sort of forgotten about. I mean, not really – people do use them, of course. But not as much as they should! A more versatile vegetable with a richer flavor is hard to find, in our opinion. One way of approaching them – if struggling with ideas on what to make – is to think of them as a potato-replacement. Next time you make mashed potatoes, for example – use half Jerusalem artichokes instead. The flavor will be close to divine. Or jazz up your next tray of roasted potato wedges by throwing some sun chokes (another name they go by) in there. Options are endless. Just make sure you scrub them clean meticulously – you don’t need to peel them, but you don’t want any grains of sand or dirt getting stuck in someone’s teeth. And as I’m sure you all know by now, the dear ‘chokes can be a little tough on certain people’s stomachs. They contain inulin – which in reality is good for your gut – but it also increases activity, hence cases of bloating. Fear not though – a small serving every now and then will build up tolerance, and you’ll end up with both a happier bowel and happier tastebuds as a result.
The dressing here is basically the same as the one we use for this Kale Salad with Butternut Squash and Tahini Dressing. We’ve really only made it a tad more lemon-y, and added dried rosemary to the mix, for a winter-y touch. Rosemary and potatoes are a match made in heaven, as we all know, and we couldn’t help but to tap into that theme a little bit here too. Also, know that the salad will last for a few days in the fridge, but that it’ll start looking a little soggy after more than that. As far as leftovers are concerned, opt out of reheating anything. Instead, just take it out of the fridge a few hours before you plan on eating it. That’s all, everyone! Feel free to share you favorite kale salad recipes or “formulas” in the comment section below 🙂
For recipe in English, click here: Winter Kale Salad
4 portioner
250-300 g grönkål, repad och riven i stora bitar (motsvarar ca 175 g utan stjälk)
400 g potatis, i klyftor (skalad/oskalad är upp till var och en)
400 g jordärtskockor, renskrubbade och i klyftor
200 g rödlök, skuren i tunna klyftor (motsvarar 1-2 st)
1 msk olivolja
380 g (5 dl) kokta kikärtor, sköljda
2-3 st krispiga äpplen, i kuber
75 g (1 dl) solrosfrön, rostade
Dressing:
70 g (1 dl) tahini
2 st vitlöksklyftor
3/4 dl citronsaft (motsvarar 2 st citroner)
2 1/2 tsk sirap
1/2-1 tsk salt
1-3 msk varmt vatten
2-3 tsk torkad rosmarin
Ett par varv med pepparkvarnen
- Sätt ugnen på 200º. Lägg jordärtskockklyftorna på en bakplåtspappersklädd, stor ugnsplåt, blanda runt med 1/2 msk olivolja och en nypa salt och ställ in i ugnen i 15 min. Tillsätt sedan potatisklyftorna och löken, tillsammans med ytterligare en nypa salt och den andra 1/2 msk olivolja. Ugnsbaka sedan i 30 min, men vänd runt rotsakerna halvvägs igenom för att förhindra att de bränns vid. När klyftorna är mjuka, ta ut plåten och sätt åt sidan.
- Under tiden, gör dressingen genom att placera samtliga ingredienser i en matberedare (börja med den mindre mängden vatten). Mixa slätt (med undantag för små rosmarinbitar), och tillsätt vatten efter behov. Konsistensen ska gå att hälla, men fortfarande vara krämig. Rör därefter ner ca 3/4 av dressingen i en skål, och blanda ner kikärtorna. Sätt åt sidan.
- Lägg grönkålen i en stor skål. Strössla över en nypa salt och ett par droppar olivolja, och massera sedan bladen i en minut eller två, tills de mjuknat något och blivit mörka i färgen. Vänd ner kikärtor + dressing, samt de ugnsbakade grönsakerna, och blanda väl. Rör därefter försiktigt ner äppelkuberna. Servera salladen i stora skålar, med solrosfrön strödda över och resterande dressing ringlad på toppen.
Latest Recipes
Holiday Treats and Sweets
Cinnamon Bun Energy Balls
Wholesome Oatmeal Raisin Cookie
Simple Crunchy Granola
5 Ingredient Peanut Butter Chickpea Energy Balls
Lemony Israeli Couscous Salad with Mint and Green Peas
Chickpea Curry Salad Sandwich
Peanut Butter Chocolate Nice Cream Cake
Pingback: Winter Kale Salad | Live Slow Run Far